Beef Tenderloin Hamburger on Sourdough Bread

We usually make hamburgers with ground chuck or sirloin, or a combination of both, but this time we had some frozen beef tenderloin and decided to try making a burger with that instead. Given that beef tenderloin does not have much fat we also added a little sausage.

The result was really good, even though all the ingredients were frozen and we ground everything in a food processor, the patties came together really well.

We even got a chance to use a little trick from the "America's Test Kitchen" so that the meat was nice and flat when it cooked. 

Method

Frozen meat can be difficult to chop, so be careful and run them under some cold water so that they are not too slippery.

Chop all the meat in pretty small pieces. Place in the food processor in small batches and pulse until ground. 

Add the salt and pepper. 

Heat a cast iron pan for a few minutes on medium-high. 

Form into 5 ounce patties (150 grams) and place an indentation in the middle of each burger so that when it cooks it does not rise up too much.

Cook for about 3-4 minutes on each side.

Ingredients

300 grams sausage

454 grams beef tenderloin

2 tablespoons single malt scotch

1 teaspoon kosher salt

1 teaspoon pepper