New Classic Burger
We’ve all got our favorite toppings, but good meat makes or breaks a burger. Try custom-blending cuts of steak, poultry, and bacon for the freshest grind with the best proportions of flavor and fat. At home, your mixer’s food-grinder attachment makes short work of cubed meat. Otherwise, ask your butcher (yes, even the one at the supermarket) to grind together your choice cuts.
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11 ounces chuck steak, trimmed of any large pieces of fat
11 ounces sirloin steak, trimmed of any large pieces of fat
3 ounces sharp cheddar, thinly sliced
4 potato rolls (such as Martin’s)
Thinly sliced pickles, for serving
Equal parts ketchup and mayonnaise, mixed together, for serving
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1. Cut both steaks into small pieces. Grind through the large holes of a meat grinder. Combine in a bowl, then grind together through small holes of grinder. Divide into 4 equal parts (each about 5 1/2 ounces). Form into patties, each about 3 1/2 inches in diameter.
2. Preheat grill to medium-high. Season both sides of burgers with salt. Grill 2 1/2 minutes a side for medium-rare, placing cheese on burgers in last minute. Transfer to a plate. Grill rolls until toasted, 30 seconds. Sandwich burgers on rolls with pickles and ketchup-mayonnaise.
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