It is nearly impossible to find a burger at a sit-down restaurant with fewer than 1,000 calories.
Blame the high-fat meat and heavy condiments. Here, we start with ground brisket, which is relatively lean but packed with perfect burger flavor. (The butcher at your local market should be happy to grind up a hunk for you.) We solve the condiment crisis by slowly caramelizing a red onion until it’s sweet and moist. Combine that with the great beef and some peppery arugula for a first-class burger experience. If you must add cheese, a bit of crumbled blue goes well here.
Makes 4 servings
10 oz ground sirloin
1 tsp salt
1 tsp freshly cracked pepper
4 hamburger buns (preferably Martin’s Potato Rolls), toasted
2 cups arugula
½ cup Caramelized Onions
How to Make it
Heat a grill or stovetop grill pan until hot. Combine the sirloin, brisket, salt, and pepper in a bowl and gently mix. Form into 4 patties. Caution: Overworking the meat or packing your patties too tightly can make tough burgers.
Cook the burgers for 2 to 3 minutes and flip. Cook on the other side for another 2 to 3 minutes, until nicely charred on the outside but still medium-rare to medium within. (The center of the patty should be firm but easily yielding—like a Nerf football.)
After you remove the burgers, toast the buns briefly. Divide the arugula among the buns and top with the burgers and onions.
The prepackaged trays of ground hamburger meat at supermarkets may be convenient, but it’s true mystery meat, usually made from a blend of beef scraps of dubious quality and age. Instead, pick out a fresh hunk of beef and ask the butcher to grind it for you on the spot; it’s the single best way to instantly improve the quality of your ham- burgers. When it comes to balancing flavor with an appropriate amount of fat, sirloin and brisket are the best picks in the meat case.