Servings:
Yield: 4 burgers Servings
Ingredients
- 1 pound chuck (cut into cubes)
- 1 pound top round (cut into cubes)
- 1/2 cup beef fat (cleaned cut into cubes)
- 1/2 cup onion (minced)
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary (to infuse oil)
- 1 tablespoon pickling spice
- 1 tablespoon black tellicherry pepper (fresh ground)
- 1 pinch cayenne (optional)
- 1/2 pinch egg (lightly beaten)
- 2 tablespoon duck or pork fat (rendered and melted to room temp)
Preparation
Baking Directions:
1.In bowl over ice (to keep meat from turning brown), blend all ingredients by hand.
2.Run through meat grinder twice.
(OK to also blend by hand.)
3.Form into 12-ounce meat balls, then form into burgers with small pie tin.
4.Wrap and refrigerate for 1 hour to set.
5.Brush burger with oil, clean and oil grill, and cook on moderate heat.
6.Do not press down on burgers while cooking or overcook.
