Sirloin, Round, and Chuck Burgers

You can also mix in finely chopped onion, minced fresh garlic or garlic powder, or barbecue sauce, but this recipe starts out with the basics.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 lb. ground sirloin
  • 1⁄2 lb. ground chuck steak (not overly lean)
  • 1⁄2 lb. ground round
  • 1 Tbsp. A.1. Steak Sauce
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 4 hamburger buns
  • 1⁄4 cup crumbled blue cheese
  • 4 slices tomato
  • 4 slices red onion


  • Mix the three types of ground meat together, tossing lightly with steak sauce, salt, and pepper. Don’t be heavy handed here.
  • Preheat grill to medium-high. Meanwhile, form burgers into 4 patties without too much patting and squeezing; this keeps them juicy.
  • Grill burgers over medium heat until they are nicely browned on the outside and pink on the inside, about 5 minutes per side. Timing depends on how thick the burgers are and how done you like them. Don’t press the juice out with a spatula while cooking unless you like dry burgers.
  • Serve on hamburger buns, and top each with 1 tablespoon cheese, a tomato slice, and an onion slice.