- 2 pounds ground chuck
- 1 pound ground sirloin
- 3 tablespoons steak sauce (suggested: Crosse Blackwell)
- 6 extra-large egg yolks
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground pepper
- 4 tablespoons cold unsalted butter
- 12 hamburger buns
Carefully mix the meats, steak sauce, egg yolks, salt, and pepper using the tines of the fork, but don't mash it. Gently form each hamburger and gently press right into a patty shape. Make an indentation and set a skinny slice of butter inside each hamburger, ensuring the butter is entirely encased within the meat.
Heat a grill. broiler, or saute pan and prepare the hamburgers for three to five minutes on every side until almost done. Remove to some plate and canopy with aluminum foil. Permit the hamburgers to relax for five minutes and serve immediately on buns.
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