Ultrabeefy ground sirloin enriched with melted butter gives us exceptionally tender, juicy, and meaty beef burgers.

Grilled Steak Burgers

 WHY THIS RECIPE WORKS: Burgers often come off the grill tough, dry, and bulging in the middle. We wanted a moist and juicy burger with a texture that was tender and cohesive, not dense and heavy. Just as important, we wanted a flavorful, deeply caramelized crust and a nice flat surface capable of holding as many condiments as we could pile on. For robustly flavored meat, we opted for ultrabeefy ground sirloin. Because sirloin is about 90 percent lean (unlike ground chuck, which is 80 percent lean), we kneaded in some melted butter to ensure our patties stayed tender and juicy. We formed the meat into thick patties and indented the center of each patty to ensure they wouldn’t puff up on the grill. For a rich, flavorful steak sauce to top our juicy burgers, we simmered more butter with tomato paste, beef broth, raisins, mustard, balsamic vinegar, and Worcestershire sauce. Click here for information on how to set up a single-level fire. We prefer these burgers cooked to medium-rare, but if you prefer them more or less done, click here for our guidelines. Serve with your favorite burger toppings.

You need to make  Grilled Steak Burgers

4 tablespoons unsalted butter

1 garlic clove, minced

Salt and pepper

tablespoon tomato paste

⅓ cup beef broth

3 tablespoons raisins

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1½ teaspoons Worcestershire sauce

12 ounces 90 percent lean ground sirloin

2 hamburger buns

Grilled Steak Burgers

1. Melt butter in 8-inch skillet over medium-low heat. Add garlic, ½ teaspoon salt, and ½ teaspoon pepper and cook until fragrant, about 1 minute. Pour all but 1 tablespoon butter mixture into bowl and let cool, about 5 minutes.

2. Meanwhile, add tomato paste to skillet with remaining butter mixture and cook over medium heat until paste begins to darken, 1 to 2 minutes. Stir in broth, raisins, mustard, vinegar, and Worcestershire and simmer until raisins plump, about 5 minutes. Transfer sauce to blender and process until smooth, about 30 seconds; transfer to bowl.

3. Combine 2 tablespoons cooled butter mixture with ground sirloin and gently knead until well incorporated. Divide meat mixture into 2 lightly packed balls, gently flatten each ball into ¾-inch-thick patty, and press shallow divot in center of each patty; transfer to plate. Measure out 1 tablespoon sauce and brush onto both sides of patties; cover burgers and refrigerate until grill is ready. Combine remaining 1 tablespoon butter mixture with 2 tablespoons sauce and brush onto cut sides of buns.