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Ingredients
- 1 1/2 to 2 pounds not-too-lean sirloin, in chunks
- 1/2 white onion, peeled and in chunks, optional
- Salt and pepper to taste
Method
- Start a charcoal or wood fire or preheat a gas grill.
- Or, on stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
- Put meat and onion in a food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much.
- Put it in a bowl and sprinkle with salt and pepper.
- Taste, then add more seasoning if necessary.
- (If desired, cook a teaspoon of meat in a pan before tasting.)
- Handling meat as little as possible to avoid compressing it, shape it lightly into 4 or more burgers.
- Fire is hot enough when you can barely stand to hold your hand 3 or 4 inches over rack for a few seconds.
- Grill burgers about 3 minutes a side for very rare, and another minute a side for each increasing stage of doneness, but no more than 10 minutes total unless you like hockey pucks.
- (Timing on stove top is the same.)
- Serve on buns, toast or hard rolls, garnished as you like.
