Juicy Pub-Style Burgers (and a little honesty about being a food blogger today)

 

My fingertips have been hovering above my keyboard.  I'm really not sure where to start this blog post.  Bear with me, for just a moment or two as I digress from sharing this juicy burger recipe that I ground myself-- even though I don't even own a meat grinder.  (This recipe comes from America's Test Kitchen.)

Inhale.  I've been blogging for seven years.  Seven wonderful years, that has introduced me to so many wonderful people who love to cook and bake as much as I do.  I've been blessed to attend food blogger festivals, and I have been able to rub elbows with celebrity chefs and celebrity food bloggers.  I've enjoyed some great perks-- like, when the UPS truck shows up with kitchen tools or foods for me to test and develop recipes for.  How could I not love that?!!  Food blogging has been my creative outlet, and has encouraged me to step up my game with what I feed to my family. 

There was a time when I would make some extra pocket money, that I used to pay website designers,  or to purchase cookware or gourmet ingredients.  But, in recent times, the food blog community has changed a lot.  It's become more competitive, and I don't make as much extra cash as I once did. It seems that I've reached a fork in the road, where I feel a little left behind (and somewhat guilty) in maintaining regular food blog posts.  In short, I have broken a few of the Golden Rules of having a successful food blog, within the last year or so.

What rule is that, you might wonder?

I've been blogging rather infrequently-- sometimes with two weeks of no blog posts being posted.  This, I've been told, can cause a loss of readership.  By my recent stats, I can see this is happening.  It's discouraging, for me, because I cherish each and every person who has faithfully been reading my food bog.  I so enjoy visiting my favorite food blogs, and discovering new ones. I spend at average of 2 hours (or more)  to edit and organize my food photos, and to write the blog post.   I have a full-time job that I love, but it has become more and more demanding of my time and energy.

So,  I had to make a choice. I chose to spend more of my time focusing on my family, my health, my job and less time on social media.  That, my friends, is another Golden Rule that I've broken in the Food Blogger community. The most successful food bloggers don't only have beautiful photos and recipes, but they are very active on Twitter, Facebook and blog more than once a week-- some blog every day! 

Thank you to those of you who remain faithful readers of my food bog.  I have no immediate plans to quit food blogging altogether..   I won't allow statistics to make me feel like a failure.  I will continue to share the simple food (and desserts) that I make for my family and friends when I can.  One day, I'll be able to retire. Then, maybe, I can make this food blog my full-time job and be rich! (Just kidding/wishing on that last thought.)

Thank you for listening.  Muwahhh!  Exhale.

Okay... on with this recipe:

It is highly unusual for me to eat burgers from a big chain take-out place-unless, there's a good Mom and  Pop place that char-grills their burgers. Then, I'm in!

While you don't need a meat grinder, you do need a food processor to make this recipe. You also need to buy Sirloin Steak Tips.  Maybe you've seen this cut labeled as Round Tip Steak, Tip Steak, Sandwich Steak, Ball Tip Steak, Breakfast Steak, or Knuckle Steak?


Even better, use Flap Meat.  Flap Meat?  It doesn't sound pretty, does it?   Think of Flap Meat as being an alternative to Skirt Steak.  May you've seen it labeled as Faux hanger?  I buy mine at Costco (and it's reasonably priced), and freeze it in smaller portions.

You simply cut the meat into long strips, and then into smaller chunks.  Then, freeze them for about 30 minutes-- just until firm and hardening around the edges, but still pliable.

Then you pulse the meat (one quarter at a time) until finely ground.  Next you add some melted butter (to encourage browning)...

Then, you add some pepper and work it through the meat with a fork (don't overwork the meat, or your burger will be tough).  Last, shape the burgers into four patties.

America's Test Kitchen's recipe is written to sear the patties in a frying pan, and then transferring the patties to a baking sheet. The meat is finished off in the oven for 3-6 minutes, thereby ensuring a juice burgers.

However...

It was a hot day, and I chose to grill these on a gas grill.  The meat is a little loose, so flipping them over took some care so that they wouldn't fall apart.

I made a quick sauce of mayonnaise, ketchup and sweet pickle relish. I also made Buttermilk Fried Onion Rings  and served the burgers on store-bought Brioche Hamburger Buns.

TASTING NOTES:  I'm totally ruined.  Store-bought ground beef should be ashamed of itself.  This burger was so juicy, and I loved the texture of the beef.  I cannot wait for the opportunity to make this again.  I'm going to stock up on Flap Meat, so that I can make burgers like this from now on.  You will not be sorry if you add this to your next grilled dinner menu.

If you're feeling ambitious, you can make these homemade hamburger buns in an hour!

Enjoy!



Here is the printable recipe card: