Lunch: The Burger Lover's Burger
Recipe by Kemp Minifie Grinding your own meat gives you total control over your burger. It frees you to select the cut of beef you want and lets you decide how finely or coarsely to grind. The chuck top blade has all the right characteristics for a do-it
Ingredients
1 1/2 pounds well-marbled beef chuck top blade steaks
1 1/4 teaspoons kosher salt
4 hamburger buns, split
Vegetable oil for brushing on burgers
Freshly ground black pepper
Instructions
One day ahead, dry-brine the steaks: Pat the steaks dry with paper towels and rub kosher salt evenly into both sides. Put the steaks in a resealable plastic bag and chill in the refrigerator overnight.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
