Martha Stewart's Favorite Recipes

Custom Blended Burger

YIELD: 4 SERVINGS

Summer wouldn't be complete without a deliciously juicy burger! Fire up the grill, uncork our robust Cala de Poeti Montepulciano, and enjoy this Custom Blended Burger that's equal parts chuck and sirloin steak.

INGREDIENTS

  • 11 oz. chuck steak, trimmed of any large pieces of fat
  • 11 oz. sirloin steak, trimmed of any large pieces of fat
  • Coarse salt
  • 3 oz. sharp cheddar, thinly sliced
  • 4 potato rolls
  • Thinly sliced pickles, for serving
  • Equal parts ketchup and mayonnaise, mixed together, for serving

DIRECTIONS

  1. Cut both steaks into small pieces. Grind through the large holes of a meat grinder. Combine in a bowl, then grind together through small holes of grinder.
  2. Divide into 4 equal parts (each about 5 1/2 ounces). Form into patties, each about 3 1/2 inches in diameter.
  3. Preheat grill to medium-high. Season both sides of burgers with salt. Grill 2 1/2 minutes a side for medium-rare, place cheese on burgers in last minute.
  4. Transfer to plate. Grill rolls until toasted, 30 seconds. Sandwich burgers on rolls with pickles and ketchup-mayonnaise.




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