The Ultimate Gourmet Burger

For the Custom Grind & Forming

The key to this rich bounty is the custom meat grind. The cold meat is a precious cargo; handle it with a gentle touch to ensure a tender, crumbly texture.

Ingredients

• 40 percent chuck
• 30 percent brisket
• 15 percent short ribs
• 15 percent sirloin
• 2 tablespoons unsalted butter, shredded per pound of meat

Instructions

1. Cut the meat into 1-inch cubes and chill in the refrigerator until very cold but not frozen.
2. Using a meat grinder, perform a coarse grind on the chilled meat.
3. Pass the meat through the grinder a second time using a medium grinding plate.
4. Gently mix in 2 tablespoons of shredded unsalted butter for every pound of ground meat.
5. Chill the ground meat in the refrigerator for 15 minutes before forming patties.
6. Gently form the meat into 7-ounce patties, handling as little as possible. Make a slight indentation in the center of each patty to prevent it from bulging during cooking.
7. Allow the patties to sit at room temperature for 30 minutes before cooking.

Prep: 10 min • Cook: No time • Wait: 15 min

For the Basting Sauce

This liquid gold brings a deep, rich flavor to the finished burgers.

Ingredients

• 1 large clove garlic
• ½ cup beef tallow
• ½ cup butter
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon beef base
• 1 to taste salt and pepper

Instructions

1. Combine the garlic clove, beef tallow, butter, lemon juice, Worcestershire sauce, beef base, and a pinch of salt and pepper in a container suitable for an immersion blender.
2. Blend until all ingredients are fully combined into a smooth sauce.

Prep: 5 min • Cook: No time • Wait: No time

For the Seasoning & Assembly

Ingredients

• 1 batch prepared patties
• 1 to taste fine kosher salt
• 1 to taste fresh black pepper
• 1 to taste shredded cheddar cheese
• 4 slices white American cheese

Instructions

1. 10 minutes before cooking, generously season all sides of the patties with fine kosher salt.
2. Just before placing the patties on the flat top or grill, season with fresh black pepper.

Prep: 5 min • Cook: No time • Wait: 10 min

For the Cooking

A seaworthy crust is the first goal. Be patient and do not flip too early.

Ingredients

• 1 batch seasoned patties
• 1 batch basting sauce
• 1 as needed beef tallow for cooking
• 1 as needed grilling spray

Instructions

1. For Flat Top: Preheat the flat top grill to 425-475°F.
2. Brush the flat top with a little beef tallow for each burger.
3. Cook the burgers for about 2.5 minutes until a rich crust is formed.
4. Flip the burgers, lightly baste the cooked side, and cook for another 2.5 minutes until a crust is formed on the second side.
5. Flip again, and continue to flip and lightly baste every 30 seconds until the internal temperature is 10°F below your desired final temperature (e.g., flip at 135°F if aiming for 145°F).
6. After the final flip, add shredded cheese on top of each patty, followed by a slice of white American cheese.
7. Spray the flat top with a little water and immediately cover the burgers with a steam dome.
8. Remove the burgers from the flat top after 1 minute, once the cheese is fully melted.
9. For Grill: Prepare your grill for 2-zone cooking. Spray the grates with grilling spray.
10. Cook the burgers over direct heat for about 2.5 minutes until a crust is formed.
11. Flip the burgers, baste the cooked side with the sauce, and cook for another 2.5 minutes until a crust is formed on the second side.
12. Flip again, and continue to flip every 30 seconds until the internal temperature is 10°F below your desired final temperature (e.g., flip at 125°F if aiming for 135°F).
13. After the final flip, add the cheese.
14. Close the lid and vents.
15. Remove the burgers from the grill after 1 minute once the cheese is melted.

Prep: 5 min • Cook: 15 min • Wait: No time