2 lbs. sirloin steak tips (AKA flap steak)
2 Tbs.+1 tsp. vegetable oil
Salt & freshly ground pepper
10 ounces cremini mushrooms,
thinly sliced
1 shallot, minced
2 tsp. thyme
2 Tbs. dry sherry
4 Tbs. unsalted butter, melted
4 oz. Gruyere cheese, grated
Slider buns (recipe below)
Preparation:
Trim excess fat off steak and cut into 1/2" chunks. Place beef chunks on baking sheet lined with plastic wrap. Freeze meat until very firm and starting to harden around the edges but still pliable, about 35 minutes.
While meat is in the freezer, heat vegetable oil in 12" skillet over med-high heat until just smoking. Add mushrooms, 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring frequently until browned, 5-7 minutes. Add shallot and thyme and cook until fragrant. Remove skillet from heat and stir in dry sherry. Set aside.
Adjust oven rack to middle position and heat oven to 300º. Place one-quarter of meat in food processor and pulse until finely ground into 1/16th inch pieces, about 35 one-second pulses, stopping and redistributing meat around the bowl as necessary. Transfer meat to second baking sheet. Repeat grinding with remaining 3 batches of meat. Spread meat over sheet and inspect carefully discarding any long strands of gristle or large chunks of hard meat or fat. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Take care not to overwork the meat or the burgers will become dense. Measure off 2 ounces of ground meat per patty. Gently flatten into a patty 3/4 inch thick and 3 inches in diameter. Makes 16 patties. Refrigerate covered until ready to cook. Patties can be refrigerated for up to one day or frozen for later use.
Season both sides of patties with salt and pepper. Heat 1 tsp. oil in 12" skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 2 minutes. Flip and cook for 2 minutes longer.
Transfer patties to rimmed baking sheet, top each with grated cheese and bake until internal temperature reads 125º to 130º. Transfer burgers to plate and let rest for 5 minutes. Transfer burgers to buns, top with mushrooms and serve.
Slider Buns
Makes 24
Ingredients:
1 1/2 cups milk
4 ounces unsalted butter, cut into pieces
1/2 cup sugar
2 1/4 tsp. active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 tsp. salt
6 cups flour
Preparation:
Place milk in a small saucepan and bring to a simmer. Remove from heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and measure out 24 pieces of dough 2.5 ounces each. Shape into round buns. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes. Brush with egg yolk mixed with water. Preheat oven to 350º. Bake for about 20 minutes or until golden brown. Remove from the oven, cool and split each bun in half.
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