Tender, Juicy Grilled Burgers

Instructions

burgers

• 1. Trim 1½ pounds sirloin steak tips and then cut into ½-inch chunks. (Sirloin steak tips are also sold as flap meat.)
• 2. Cut 4 tablespoons unsalted butter into 1/4-inch pieces.
• 3. Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.
• 4. Place one-quarter of meat and one-quarter of butter cubes in food processor and pulse until finely ground into pieces size of rice grains (about ¹⁄₃₂ inch), 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground.
• 5. Transfer meat to baking sheet. Repeat grinding with remaining 3 batches of meat and butter.
• 6. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.
• 7. Sprinkle ¾ teaspoon salt and 1 teaspoon pepper over meat and gently toss with fork to combine.
• 8. Divide meat into 4 balls. Toss each between hands until uniformly but lightly packed.
• 9. Gently flatten into patties ¾ inch thick and about 4½ inches in diameter.
• 10. Using thumb, make 1-inch-wide by 1/4-inch-deep depression in center of each patty.
• 11. Transfer patties to platter and freeze for 30 to 45 minutes.
• 12. For a Charcoal Grill: Using skewer, poke 12 holes in bottom of 13 by 9-inch disposable aluminum pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
• 13. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
• 14. Clean and oil cooking grate.
• 15. Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side.
• 16. Grill patties (directly over coals if using charcoal), without moving them, until browned and meat easily releases from grill, 4 to 7 minutes.
• 17. Flip burgers and continue to grill until browned on second side and meat registers 125 degrees for medium-rare or 130 degrees for medium, 4 to 7 minutes longer.
• 18. Transfer burgers to plate and let rest for 5 minutes.
• 19. While burgers rest, lightly toast buns on grill, 1 to 2 minutes. Transfer burgers to buns and serve.

Total Time: 1 hour, 45 minutes
Preparation Time: 10 minutes
Active Cooking Time: 20 minutes
Yield: Serves 4
Make Ahead: Serve immediately
Difficulty: Easy

Ingredients

• 1½ Pounds sirloin steak tips *
• 4 Tablespoons unsalted butter
• kosher salt and pepper
• 4 hamburger buns

• * Sirloin steak tips are also sold as flap meat.

Tools

• Chef’s knife
• Cutting board
• Measuring spoons
• Large plate *
• Food processor
• Rubber spatula
• Rimmed baking sheet * *
• Charcoal or gas grill
• 13- by 9-inch disposable aluminum roasting pan * * *
• Metal skewer * * * *
• Large chimney starter * * * * *
• Charcoal briquettes * * * * * *
• Matches and newspaper * * * * * * *
• Grill brush
• Grill spatula
• Instant-read thermometer
• Platter

• * You can use the same large plate for both freezing steps.
• * * You will need a baking sheet to spread the processed meat onto while checking it for gristle.
• * * * You will only need this if you are using a charcoal grill.
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Step By Step

1. Trim 1½ pounds sirloin steak tips and then cut into ½-inch chunks. (Sirloin steak tips are also sold as flap meat.)

2. Cut 4 tablespoons unsalted butter into 1/4-inch pieces.

3. Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but still pliable, about 35 minutes.

4. Place one-quarter of meat and one-quarter of butter cubes in food processor and pulse until finely ground into pieces size of rice grains (about ¹⁄₃₂ inch), 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground.

5. Transfer meat to baking sheet. Repeat grinding with remaining 3 batches of meat and butter.

6. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.

7. Sprinkle ¾ teaspoon salt and 1 teaspoon pepper over meat and gently toss with fork to combine.

8. Divide meat into 4 balls. Toss each between hands until uniformly but lightly packed.

9. Gently flatten into patties ¾ inch thick and about 4½ inches in diameter.

10. Using thumb, make 1-inch-wide by 1/4-inch-deep depression in center of each patty.

11. Transfer patties to platter and freeze for 30 to 45 minutes.

12. For a Charcoal Grill: Using skewer, poke 12 holes in bottom of 13 by 9-inch disposable aluminum pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter filled two-thirds with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

13. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

14. Clean and oil cooking grate.

15. Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side.

16. Grill patties (directly over coals if using charcoal), without moving them, until browned and meat easily releases from grill, 4 to 7 minutes.

17. Flip burgers and continue to grill until browned on second side and meat registers 125 degrees for medium-rare or 130 degrees for medium, 4 to 7 minutes longer.

18. Transfer burgers to plate and let rest for 5 minutes.

19. While burgers rest, lightly toast buns on grill, 1 to 2 minutes. Transfer burgers to buns and serve.

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Brioche

Instructions

Brioche

• 1. Melt 16 tablespoons butter. Set aside to cool slightly.
• 2. Whisk 3¼ cups (17¾ ounces) bread flour, 2¼ teaspoons instant or rapid-rise yeast, and 1½ teaspoons salt together in large bowl.
• 3. Whisk 6 large eggs, ½ cup room-temperature water, and ⅓ cup (2⅓ ounces) sugar together in medium bowl until sugar has dissolved.
• 4. Whisk in melted and slightly cooled unsalted butter until smooth.
• 5. Add egg mixture to flour mixture and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl with plastic wrap and let stand for 10 minutes.
• 6. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees; fold again.
• 7. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times.
• 8. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 16 hours or up to 48 hours.
• 9. Transfer dough to well-floured counter and divide into 4 pieces.
• 10. Working with 1 piece of dough at a time, pat dough into 4-inch disk.
• 11. Working around circumference of dough, fold edges of dough toward center until ball forms.
• 12. Flip dough over and, without applying pressure, move your hands in small circular motions to form dough into smooth, taut round. (If dough sticks to your hands, lightly dust top of dough with flour.) Repeat with remaining dough.
• 13. Cover dough rounds loosely with plastic and let rest for 5 minutes.
• 14. Grease two 8½ by 4½-inch loaf pans.
• 15. After 5 minutes, flip each dough ball so seam side is facing up, pat into 4-inch disk, and repeat rounding step.
• 16. Place 2 rounds, seam side down, side by side into prepared pans and press gently into corners.
• 17. Cover loaves loosely with plastic and let rise at room temperature until almost doubled in size (dough should rise to about ½ inch below top edge of pan), 1½ to 2 hours.
• 18. Thirty minutes before baking, adjust oven rack to middle position, place baking stone on rack, and heat oven to 350 degrees.
• 19. Lightly beat 1 large egg with pinch salt. Remove plastic and brush loaves gently with egg mixture.
• 20. Set loaf pans on stone and bake until golden brown and internal temperature registers 190 degrees, 35 to 45 minutes, rotating pans halfway through baking.
• 21. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to wire rack, and let cool completely before slicing and serving, about 2 hours.

Total Time: 2 days
Preparation Time: 15 minutes
Active Cooking Time: 45 minutes
Yield: Makes 2 loaves
Make Ahead: Best when freshly baked
Difficulty: Intermediate

Ingredients

• 3¼ Cups (17¾ ounces) bread flour *
• 2¼ Teaspoons instant or rapid-rise yeast
• salt
• 7 large eggs
• ½ Cup water , room temperature
• ⅓ Cup (2⅓ ounces) sugar
• 16 Tablespoons unsalted butter
• Vegetable cooking spray

• * High-protein King Arthur Bread Flour works best with this recipe, though other bread flours will suffice.

Tools

• Dry measuring cups
• Whisk
• Measuring spoons
• Liquid measuring cup
• Wooden spoon
• Plastic wrap
• Bench scraper
• Ruler
• 2 (8½ by 4½-inch) loaf pans *
• Baking stone * *
• Dinner fork * * *
• Instant-read thermometer
• Cooling rack

• * Do not use a smaller loaf pan, as the dough will overflow the pan.
• * * If you do not have a baking stone, an overturned rimmed baking sheet can be used instead.
• * * * This is for beating the egg wash. You can also use a whisk.

Step By Step

1. Melt 16 tablespoons butter. Set aside to cool slightly.

2. Whisk 3¼ cups (17¾ ounces) bread flour, 2¼ teaspoons instant or rapid-rise yeast, and 1½ teaspoons salt together in large bowl.

3. Whisk 6 large eggs, ½ cup room-temperature water, and ⅓ cup (2⅓ ounces) sugar together in medium bowl until sugar has dissolved.

4. Whisk in melted and slightly cooled unsalted butter until smooth.

5. Add egg mixture to flour mixture and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl with plastic wrap and let stand for 10 minutes.

6. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees; fold again.

7. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes, 3 more times.

8. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 16 hours or up to 48 hours.

9. Transfer dough to well-floured counter and divide into 4 pieces.

10. Working with 1 piece of dough at a time, pat dough into 4-inch disk.

11. Working around circumference of dough, fold edges of dough toward center until ball forms.

12. Flip dough over and, without applying pressure, move your hands in small circular motions to form dough into smooth, taut round. (If dough sticks to your hands, lightly dust top of dough with flour.) Repeat with remaining dough.

13. Cover dough rounds loosely with plastic and let rest for 5 minutes.

14. Grease two 8½ by 4½-inch loaf pans.

15. After 5 minutes, flip each dough ball so seam side is facing up, pat into 4-inch disk, and repeat rounding step.

16. Place 2 rounds, seam side down, side by side into prepared pans and press gently into corners.

17. Cover loaves loosely with plastic and let rise at room temperature until almost doubled in size (dough should rise to about ½ inch below top edge of pan), 1½ to 2 hours.

18. Thirty minutes before baking, adjust oven rack to middle position, place baking stone on rack, and heat oven to 350 degrees.

19. Lightly beat 1 large egg with pinch salt. Remove plastic and brush loaves gently with egg mixture.

20. Set loaf pans on stone and bake until golden brown and internal temperature registers 190 degrees, 35 to 45 minutes, rotating pans halfway through baking.

21. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to wire rack, and let cool completely before slicing and serving, about 2 hours.

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Best Blueberry Muffins

Instructions

Best Blueberry Muffins

• 1. Pick over 2 cups (10 ounces) fresh blueberries.
• 2. Melt 4 tablespoons (½ stick) unsalted butter. Set aside to cool.
• 3. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.
• 4. FOR TOPPING: Using rasp grater, finely grate 1½ teaspoons zest from 1 lemon. Transfer to small bowl. Stir in ⅓ cup (2⅓ ounces) sugar until combined. Set aside.
• 5. FOR MUFFINS: Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with wooden spoon several times and stirring frequently, until berries have broken down and mixture is reduced to ¼ cup, about 6 minutes.
• 6. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
• 7. Meanwhile, whisk 2½ cups (12½ ounces) all-purpose flour, 2½ teaspoons baking powder, and 1 teaspoon salt together in large bowl.
• 8. Whisk remaining 1⅛ cups (8 ounces) sugar and 2 large eggs together in medium bowl until thick and homogeneous, about 45 seconds.
• 9. Slowly whisk in melted butter and ¼ cup vegetable oil until combined. Whisk in 1 cup buttermilk and 1½ teaspoons vanilla extract until combined.
• 10. Using rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (Batter will be lumpy with streaks of flour; don’t overmix.)
• 11. Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).
• 12. Spoon teaspoon of cooked berry mixture into center of each mound of batter.
• 13. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.
• 14. Sprinkle lemon sugar evenly over muffins.
• 15. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.
• 16. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Total Time: 1 hour, 15 minutes
Preparation Time: 10 minutes
Active Cooking Time: 25 minutes
Yield: Makes 12 muffins
Make Ahead: Serve immediately
Difficulty: Intermediate

Ingredients

• For lemon-sugar topping
• ⅓ Cup (2⅓ ounces) sugar
• 1 lemon
• For muffins
• 2 Cups (about 10 ounces) fresh blueberries *
• 1⅛ Cups (8 ounces) plus 1 teaspoon sugar
• 2½ Cups (12½ ounces) all-purpose flour
• 2½ Teaspoons baking powder
• 1 Teaspoon salt
• 2 Large eggs
• 4 Tablespoons (½ stick) unsalted butter
• ¼ Cup vegetable oil
• 1 Cup buttermilk * *
• 1½ Teaspoons vanilla extract

• * Do not substitute frozen blueberries for fresh in this recipe. To use frozen blueberries, use our recipe for Best Blueberry Muffins with Frozen Blueberries on the Additional Recipes page of the Resources section.
• * * If buttermilk is unavailable, substitute ¾ cup plain whole-milk or low-fat yogurt thinned with ¼ cup milk.

Tools

• Rasp grater
• Dry measuring cups
• Measuring spoons
• Liquid measuring cup
• Small microwave-safe bowl
• Wooden spoon
• 2 small mixing bowls
• Muffin tin
• Small saucepan
• Large mixing bowl
• Whisk
• Medium mixing bowl
• Rubber spatula
• Ice cream scoop *
• Chopsticks or wooden skewers
• Wire rack

• * You may also use a large spoon here.

Step By Step

1. Pick over 2 cups (10 ounces) fresh blueberries.

2. Melt 4 tablespoons (½ stick) unsalted butter. Set aside to cool.

3. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.

4. FOR TOPPING: Using rasp grater, finely grate 1½ teaspoons zest from 1 lemon. Transfer to small bowl. Stir in ⅓ cup (2⅓ ounces) sugar until combined. Set aside.

5. FOR MUFFINS: Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with wooden spoon several times and stirring frequently, until berries have broken down and mixture is reduced to ¼ cup, about 6 minutes.

6. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

7. Meanwhile, whisk 2½ cups (12½ ounces) all-purpose flour, 2½ teaspoons baking powder, and 1 teaspoon salt together in large bowl.

8. Whisk remaining 1⅛ cups (8 ounces) sugar and 2 large eggs together in medium bowl until thick and homogeneous, about 45 seconds.

9. Slowly whisk in melted butter and ¼ cup vegetable oil until combined. Whisk in 1 cup buttermilk and 1½ teaspoons vanilla extract until combined.

10. Using rubber spatula, fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened. (Batter will be lumpy with streaks of flour; don’t overmix.)

11. Using ice cream scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).

12. Spoon teaspoon of cooked berry mixture into center of each mound of batter.

13. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.

14. Sprinkle lemon sugar evenly over muffins.

15. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.

16. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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