Updated 9:28 AM EST, Fri, Mar 5, 2010
from John Greeley, chef at '21' Club
Yield 4 Burgers (approximately 10oz. each)
1# 4oz. Chuck (trim off excess fat, large dice)
1# Short Rib (trimmed off bone, large dice)
5 oz. Dry Aged Sirloin (trim excess fat, large dice)
1 oz. Onion (diced medium)
1 tsp. Fresh thyme (pick leaves off the stem)
2 tsp. Kosher Salt
1 tsp. Black Pepper (fresh ground medium)
1. In a large bowl mix all ingredients together.
2. Run through a meat grinder, first through a medium die, then through a fine die.
3. Form into 10 large ‘meat balls’ and pack into plastic wrap lined tin.
4. Let burgers set up in refrigerator for at least 2 hours to overnight to firm up.
5. Brush burgers with grape seed oil and grill over medium heat until nicely browned, finish off the direct heat to desired temperature.
First Published: Mar 1, 2010 4:44 PM EST