Equipment
Ingredients
for the hamburger
- 255 g sirloin steak, ground
- 2 g salt, fine
- 1 g black pepper, freshly ground
for serving
- 1 sesame-seed hamburger bun
- 1 tomato, sliced
- 1 red onion, sliced
- 1 pickled green tomato
- 1 pepper
- 1 dill pickle
- 150 g potatoes, fried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 795 kcal
- Protein
- 63 g
- Carbohydrates
- 75 g
- Fat
- 28 g
- Fiber
- 8 g
- Sugar
- 13 g
- Sodium
- 1807 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 173 mg
- Potassium
- 1725 mg
- Calcium
- 287 mg
- Iron
- 7.2 mg
- Magnesium
- 98 mg
- Phosphorus
- 594 mg
- Zinc
- 9.8 mg
- Vitamin A
- 84 mcg
- Vitamin C
- 56 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 1.9 mg
- Vitamin B12
- 2.9 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.32 mg
- Niacin
- 19.1 mg
- Folate
- 78 mcg
- Water
- 392 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the grill to high heat (approximately 260°C/500°F).
Gently shape the ground sirloin into a patty 2.5 cm (1 inch) thick and 11.5 cm (4.5 inches) in diameter. Season both sides with salt and pepper. Avoid overworking the meat to maintain texture.
Place the patty on the grill. Cook for 3 to 5 minutes per side depending on preferred doneness (71°C/160°F for medium-well).
Toast the bun halves lightly on the grill. Place the patty on the bottom bun, add tomato and onion, then top with the remaining bun. Serve on a plate with the pickled green tomato, pickled pepper, dill pickle, and french fries.
Chef's Notes
- Using freshly ground sirloin makes a significant difference in the final moisture content of the burger.
Storage
Refrigerator: 2 days — Store patty and bun separately to prevent sogginess.
Freezer: 1 month — Freeze raw or cooked patty only.
Reheating: Reheat patty in a pan over medium heat until it reaches 74°C/165°F.
Troubleshooting
Burger is dry and tough
Cause: Overworking the meat during shaping or overcooking.
Fix: Cannot be fixed
Prevention: Handle the ground beef as little as possible and use a meat thermometer.
Patty sticks to the grill
Cause: Grill was not hot enough or was not clean.
Fix: Wait another minute for the meat to sear and release naturally.
Prevention: Ensure the grill is fully preheated and grate is oiled before adding meat.
Cultural Context
The hamburger, a quintessential American dish, evolved from the late 19th and early 20th centuries, gaining widespread popularity as a quick and accessible meal. The Gotham Bar and Grill hamburger elevates this classic with high-quality sirloin and expert grilling techniques, reflecting the modern American restaurant's approach to comfort food.
