Best 3 Americas Test Kitchen Burgers Recipes

YOU'LL NEVER BUY GROUND BEEF AGAIN ONCE YOU LEARN THIS BURGER HACK

Steps:

• Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.
• Place one-quarter of meat and one-quarter of butter cubes in food processor and pulse until finely ground into pieces size of rice grains (about 1/32 inch), 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to rimmed baking sheet. Repeat grinding in three batches with remaining meat and butter. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.
• Sprinkle 3/4 teaspoon salt and one teaspoon pepper and over meat and gently toss with fork to combine. Divide meat into four portions. Working with one portion at a time, lightly toss from hand to hand to form ball, then gently flatten into 3/4-inch-thick patty. Press center of patties down with your fingertips to create 1/4-inch-deep depression. Transfer patties to platter and freeze for 30 to 45 minutes.
• For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (four quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about five minutes.
• For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
• Clean and oil cooking grate. Season one side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Place burgers on grill (directly over coals if using charcoal) and cook, without pressing on them, until browned and meat easily releases from grill, four to seven minutes. Flip burgers and continue to grill until browned on second side and meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), four to seven minutes longer.
• Transfer burgers to plate and let rest for five minutes. Serve on buns.

AMERICA'S TEST KITCHEN BURGERS

Steps:

• Crumble bread into mixing bowl.
• Add milk 1/2 Tbsp at a time and mash with fork until a paste-type mixture is formed. This may require an adjustment to the amount of milk, we mostly just eyeball it.
• Once paste is formed, add remaining ingredients and mix thoroughly.
• Form into 1/4 lb patties and grill or pan-fry. Top with cheese if desired.
• 1 Tbsp Worchestershire sauce can be replaced by 2 Tbsp A1 Steak Sauce.

AMERICA'S TEST KITCHEN'S SHRIMP BURGER

Steps:

• 1. Pulse the bread in a food processor to coarse crumbs, about 4 pulses, and transfer to a bowl (you should have about 3/4 cup crumbs). Wipe the food processor clean, and pulse the shrimp until there is an even mix of finely minced and coarsely chopped pieces, about 7 pulses. Whisk the mayonnaise, scallions, parsley, lemon zest, salt, pepper, and cayenne together in a large bowl until uniform. Gently fold into the processed shrimp and breadcrumbs until just combined. Scrape the shrimp mixture onto a small baking sheet, divide it into 4 equal portions, and loosely pack each into a 1inch-thick patty. Cover with plastic wrap and refrigerate for 30 minutes. Brush burgers with oil on both sides.Grill 5-7 minutes on each side on medium heat of gas grill.
• 2. Note: I saw on another site,these burgers were cooked in in a 12inch nonstick skillet over medium-high heat using 1-2 t.vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
• 3. Sauce:Combine all ingredients together.Stir until well mixed.