Solid Gold Eats: Make your own great steak burger

There are burgers, and then there are steak burgers. Imagine the last time you bit into a juicy burger at a restaurant. Chances are, it was made not from pre-ground beef like what you see on the grocery store shelves but choice-cut steaks that were freshly ground. Now, imagine having that same burger at home any time you want.

Steak burgers can be made at home using a food processor or a food grinder, such as the attachment for a KitchenAid stand mixer, which is what I have. Both methods yield similar burgers, and each has its own advantages. The food grinder will mix the meat and fat and enhance the texture, but this can take 20-30 minutes, depending on how much meat you are grinding. A food processor is faster and requires only a few pulses, but the texture is not as even and that fat will not be as incorporated as the food grinder version. Whichever method you choose, you will notice a difference in your burger compared to that of ground meat purchased off the shelf at the store.

Any cut of meat can make a great steak burger, but I look for cheaper cuts that are tougher and would require more work to tenderize. Steaks should have a good amount of fat marbling, or your burgers will be too lean and dry. They should also be cold or even partially frozen before grinding or processing so the meat does not get stuck in the equipment.

I purchased 5 pounds of chuck steak for this recipe, 1 pound to make burgers for dinner, and the rest went into the freezer for later. Season the ground meat any way you like and get creative with your toppings. You may just decide the best burger you've ever eaten is the one you made yourself!

Follow Sara Croft on Twitter: @solidgoldeats.

Steak Burgers

16 ounces chuck steak

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon onion powder

½ teaspoon garlic powder

Buns and toppings of your choice

1. Slice your steaks into 1-inch cubes and place them in the coldest part of your refrigerator or in the freezer for a half hour before grinding.

2. For the food processor: Place a third of the meat into the processor and pulse for 10 seconds, pausing between each second. Stir and pulse up to three more times until the meat is coarsely ground and no large chunks remain. Place the ground meat in a bowl and repeat these steps for the rest of the meat.

3. For the food grinder: Place the equipment in the freezer for a half hour before using. Quickly assemble the grinder with the finer grind plate and on the lowest stir setting of your stand mixer, begin to pass the meat through the machine, alternating between fat and meat. Pass the ground meat through the machine a second time.

4. Season the ground meat and gently mix the meat together with your hands a few times.

5. Form the meat into four balls, then place one between two plates and press down to form the patty. Cook the burgers on a grill or skillet until cooked through, about 4-5 minutes per side. Top with your favorite burger toppings and enjoy!