Serves 4
Ingredients
12 ounces beef brisket or shank
12 ounces dry aged beef, such as ribeye or top butt
4 ounces pork fat
Olive oil
Salt and freshly ground pepper
Directions
If you have a grinder, start by dicing up the meat into 1-inch cubes and freezing it for about 30 minutes. Grind the meats and fat together, then make into 4 seven ounce patties. (I like to use a ring mold for this purpose.) Rub olive oil over the burgers, then season generously with salt and pepper. Heat a cast-iron skillet over medium-low heat, then add the patties. Brown well on one side, about 4 minutes, then flip and brown on the other side. With a meat thermometer, check the internal temperature — he burgers are delicious cooked medium (about 130 degrees). Remove burgers to a plate and allow to rest for 3 minutes before serving. Serve on a soft bun with remoulade sauce, lettuce and onion.
NOTES: • If you don’t have a grinder, you can get freshly ground meat at Marczyk Fine Foods.
• If you are squeamish about cooking pork to 130 degrees F, the burger is still moist and delicious cooked to 145-150 degrees F.
• This burger needs to be sauteed; it will fall apart on the grill.
