Juicy Pub-Style Burgers

Sirloin steak tips are also sold as flap meat. When stirring the butter and pepper into the ground meat and shaping the patties, take care not to overwork the meat or the burgers will become dense. For the best flavor, season the burgers aggressively just before cooking. The burgers can be topped as desired.

1. Place beef chunks on baking sheet in single layer. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2. Place one-quarter of meat in food processor and pulse until finely ground into 1/₁₆-inch pieces, about 35 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning workbowl and without directly touching meat. Repeat grinding with remaining 3 batches of meat. Spread meat over baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3. Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties 3⁄4 inch thick and about 4-1⁄2 inches in diameter. Refrigerate patties until ready to cook. (Patties can be refrigerated for up to 1 day.)
4. Season 1 side of patties with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 2 minutes. Using spatula, flip burgers over and cook for 2 minutes longer. Transfer patties to rimmed baking sheet and bake until burgers register 125 degrees (for medium-rare), 3 to 5 minutes.
5. Transfer burgers to plate and let rest for 5 minutes. Transfer to buns, add desired toppings, and serve.