FAM Feasts: BURGERS

burgers

 

How you are going to dominate this:

  • Get freshly ground meat. Even grocery stores will do this while you wait.
  • Use an 80/20 ground chuck or the butcher mix listed below. 2 lbs. yields about 5-6 burgers.
  • High quality fresh buns are just as important.
  • Use a cheese that melts well, like American.
  • Keep it simple. Don’t get fancy with adding other things into your burger mix.
  • Go classic or get creative with your toppings. Fried eggs or bacon are hard to beat.

 

Ingredients

 

Meat3 parts chuck

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1 part pork fat

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1 part short rib

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Breadbrioche or kaiser buns

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mayo

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Toppingscheese

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anything

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everything

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Steps

  • Fire up the grill to medium high heat. Make sure grates are clean.
  • Make balls about the size of a tennis ball and place on a baking sheet.
  • Press down with bowl or small plate until they are the thickness of your finger.
  • Season both sides with salt and pepper, and then make a depression with your thumb on each burger.
  • Grill 3-4 minutes first side until browned. 4-5 the minutes for the second side or until desired internal temperature.
  • Place cheese one with a little more than a minute until done.
  • Remove from grill to rest for 5 minutes with a foil tent.
  • Coat interior of buns with mayo on toast on the grill.
  • Sandwich the hot burgers between the buns, add toppings and serve immediately.