The Perfect Burger

BURGER

• 1.5 lb chuck roast, cut into 1 inch pieces
• 1/2 lb boneless short rib, cut into 1 inch pieces
• 1/2 lb brisket, cut into 1 inch pieces
• Steak rub spice blend (I used Studio Spice Co )
• Olive oil

BURGER SAUCE

• 1/2 c mayonnaise
• 2 tbsp BBQ sauce (I used a smoky BBQ sauce)
• 2 tbsp ketchup
• 1/4 tsp garlic powder
• s&p

ACCOUTREMENTS

• Brioche hamburger buns, buttered and toasted
• Thick cut applewood smoked bacon - cooked
• Cheddar Cheese (I use red sweet grass cheddar from Whole Foods)
• Tomatoes - thickly sliced
• Red Onion - thickly sliced
• Lettuce leaves
• Pickles

EQUIPMENT

• Grinder (I used Kitchenaid’s stainless steel grinder attachment for my mixer)
• Food Scale
• Cutting board
• Sharp knife
• 3 medium bowls
• parchment paper

1. Using  a meat grinder, set up according to manufacturer’s instructions and with the large die, grind the meat alternating between the different cuts of meat.
2. Now, switching to a just slightly smaller die, run the meat through the grinder for a second time.
3. Portion out 1/4 lb balls, using a weight scale.
4. Using your hands, gently form the patties. Be careful not to overwork the meat.
5. Season with a steak rub spice blend. The one I use from Studio Spice Co. is legit!
6. Heat a grill over high heat.
7. Lightly grease the grill add the burgers.
8. Cook for approximately 3-4 minutes per side for medium rare.
9. If using cheese, add to burger in the final minute or two of cooking to allow the cheddar to melt appropriately.
10. Meanwhile make your burger sauce: stir mayonnaise with the BBQ sauce, ketchup, garlic, and s&p. Set aside.
11. When the burgers are done, build your burger, and serve immediately.