Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Build-Your-Own Burger Bar Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 14, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 Put together a do-it-yourself burger station anchored by chef Elizabeth Karmel's savory beef patty blend. Also try: Beer-Can Chicken Ingredients 1 pound ground sirloin 1 pound ground chuck 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard Coarse salt and freshly ground black pepper Olive oil Unsalted butter, softened 6 rolls, split Cheddar or blue cheese, for serving (optional) Onions, sliced or sauteed, for serving (optional) Lettuce, for serving (optional) Tomatoes, for serving (optional) Pickles, for serving (optional) Condiments, such as relish, ketchup, mustard, or mayo, for serving (optional) Directions Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high. Place ground sirloin and chuck in a large bowl. Add Worcestershire sauce and dry mustard; season with salt and pepper. Gently shape burgers into six equal patties, each about 3/4 inch thick. Make an imprint in the center of each patty with your thumb. Brush both sides of each patty lightly with olive oil; season with salt. Place burgers directly over heat; cover and cook for 4 minutes. Turn, and continue cooking until desired level of doneness, 4 to 6 minutes more. If using cheese, top each burger with cheese after turning. Meanwhile, butter cut sides of buns and place on grill, cut sides down. Grill until lightly toasted, 1 to 2 minutes. Place burgers on buns and top as desired with onions, lettuce, tomatoes, relish, pickles, ketchup, mayonnaise, and mustard. Serve. Rate it Print