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Grind Beef Smarter. Get Tastier Burgers

July 5, 2014

Grind Beef Smarter. Get Tastier Burgers

July 5, 2014

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
Coarse salt
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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