hamburgers

The secret to a spectacular hamburger is the quality of the meat, plain and simple. You can add an egg or breadcrumbs or whatever, but these things aren't necessary if your grind is fatty and good. For best results, get a mix of boneless short rib, brisket, and chuck. Or sirloin, ribeye, and chuck. Have fun, and don't be afraid to ask your butcher to grind them together for you. A thick grind is best. Or get the KitchenAid attachment and do it yourself. Apparently even a food processor can do the job.

Ingredients

1 lb ground beef
1/2 tsp kosher salt
1/4 tsp ground black pepper
4 slices of cheese (optional)

4 hamburgers

Directions

Mix together the meat, salt, and pepper until well-combined.

Get the grill going, or heat a cast iron skillet over high heat.

Split the meat into 4 parts and create patties by first forming tight balls. Then hold the patty in one hand. Using your other hand, gently press down to flatten. Continue to flatten by pushing out from the center using your fingers and thumb until the patties are about 4" wide. Be sure to leave a slight well in the center.

Cook the patties until they start to release from the grill or skillet (about 5 minutes). Flip and cook the other side. If you're making cheese burgers, now's the time to top the patties with cheese.

Let the patties sit briefly before serving.

20 minutes