Chuck and Sirloin Cheeseburgers with Steak Rub

Introduction

Grinding equal parts chuck and sirloin gives you burgers with enough fat to stay juicy and enough lean meat to keep a firm, beefy bite. A liberal coating of Steak Rub and a hot grill build a dark crust in about 12 minutes, so this works for a fast cookout or a straightforward weeknight dinner.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4

Ingredients

• 8 ounces chuck, trimmed and cut into 1½-inch cubes
• 8 ounces sirloin, trimmed and cut into 1½-inch cubes
• Steak Rub
• Olive oil
• 4 hamburger buns, halved
• 4 slices of your favorite cheese (e.g. pepper jack)
• Favorite toppings

Instructions

1. Pass meat cubes through a meat grinder set to fine. Once all ground, mix and form into 4 patties.
2. Brush patties with olive oil and sprinkle liberally with Steak Rub.
3. Grill on high for about 3-4 minutes per side for medium rare, 5-6 for medium, and 7-8 for well-done. During the last minute, place one slice of cheese on top.
4. Remove and place one patty on top of each bottom half of halved buns.
5. Top with your favorite condiments and finish with the top half. Serve.

Variations

• Swap the Steak Rub for a salt, black pepper, and garlic-based seasoning if you want the beef flavor to come through more directly and the crust to taste less smoky.
• Replace the 4 hamburger buns with lettuce leaves if you want a lighter burger with more crunch and less bulk.
• Use smoked cheddar-style plant-based slices instead of pepper jack-style plant-based cheese for a milder burger with more smoke and no chile heat.
• Cook the patties in a cast-iron skillet instead of grilling if you want a more even crust and less smoke management outdoors.
• Change the favorite toppings to sliced onions, pickles, and mustard for a sharper, more classic burger profile, or avocado and tomato for a softer, fresher finish.

Tips for Success

• Keep the chuck and sirloin cold before grinding so the fat stays distinct and the patties hold together better.
• Once the meat is ground, mix only until combined; overworking it makes the burgers dense instead of loose and juicy.
• Brush the patties with olive oil evenly so the Steak Rub adheres and the surface browns instead of drying out.
• Grill on fully high heat before the patties go on; if the grill is not hot enough, you will miss the crust before the center cooks through.
• Add the slice during the last minute only, so it softens and melts without sliding off.

Storage and Reheating

Freeze cooked patties in a freezer-safe container or wrapped individually and sealed in a freezer bag for up to 3 months. Thaw in the fridge before reheating for the most even texture.

Reheat patties in a covered skillet over medium-low heat for 2 to 3 minutes per side, or in a 300°F oven until heated through. You can also microwave them in short bursts, but the texture is softer and the crust will not come back.

FAQ

Can you make these without a meat grinder?

Yes. You can use pre-ground beef, but the texture will be less coarse and the blend of chuck and sirloin will not be as distinct.

Why use both chuck and sirloin?

Chuck brings fat and moisture, while sirloin adds a firmer texture and a cleaner beef flavor. The mix gives you a burger that stays juicy without feeling loose.

Can you form the patties ahead of time?

Yes. Form the patties, cover them, and refrigerate for up to 24 hours before grilling so the burgers are ready to season and cook.

Cook the patties in a hot cast-iron skillet or grill pan using the same timing as a starting point. You are looking for good browning on the outside and the doneness you want in the center.