I love a good hamburger, and usually I'm a purist.  Meaning I like a juicy burger with some cheese and maybe ketchup, but that's about it.  Wait until you try this burger.  This is a Cook's Illustrated recipe, so you know there are a few steps involved.  They're well worth it, though and really not that many compared with CI's other recipes.  I really like my burgers off the grill, and very rarely cook one inside; so I was a little skeptical that this is cooked on the stovetop and finished in the oven.  Don't worry, though, this rivals any grilled burger.  And given the recent pink slime expose about meat, this is a great alternative that will set your mind at ease that the meat isn't mixed with cleaner.  Jamie Oliver, people are starting to listen to you.  Don't skimp on the shallots and watch closely as they cook up, as they easily burn.  This has become one of my favorite burger recipes for both me and my husband, Andrew!  His is the ultimate seal of approval.


Gourmet Pub-Style Burgers with Crispy Shallots 
serves 4

ingredients
2 lb. sirloin steak tips, trimmed and cut into 1/2" chunks
4 T. unsalted butter
1 t. canola oil
salt and pepper
4 hamburger buns


directions
Place beef on baking sheet in a single layer.  Freeze the meat until starting to harden around the edges but still pliable, approx. 30 min.  Melt 4 T. butter in microwave and let cool slightly when doing next step.  Place 1/4 lb of meat in food processor at a time, pulsing to grind into 1/16th" pieces.  Transfer meat to baking sheet and spread out, removing any long strands of gristle or big chunks of fat or meat.  Repeat with remaining meat. 

Heat oven to 300.  Drizzle melted butter over ground meat and sprinkle pepper over as well.  Gently toss with fork to combine.  Divide meat into 4 lightly packed balls.  Gently flatten into patties and refrigerate until ready to cook. (Patties will keep, covered, for up to 1 day)

Season both sides of patties with salt and pepper.  Heat oil in skillet over high heat until just smoking.  Place burgers in skillet without moving them for 2 minutes.  Flip burgers and cook 2 minutes longer.  Transfer to rimmed baking sheet (or use ovensafe skillet like I did) and bake until burgers are at desired doneness, about 6 -8 minutes for medium to medium-well.  Remove burgers from oven and let rest 5 minutes.  Place on bun that's been buttered and toasted and don't forget to top with crispy shallots!

Crispy shallots
3 shallots
1/2 c. canola oil

While beef is in freezer, heat oil and thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, about 8 minutes.  Using slotted spoon, transfer to paper towel lined plate and season with salt.  Let cool and set aside until ready to top burger.