1. Visit your local butcher for quality meat. Justin Meddis of Rose’s Meats Market & Sweet Shop recommends a chuck & brisket fat mix.
2. Cut meat into 1” cubes & freeze for 30-45 minutes. This will keep the grinder from getting stopped up. Add seasoning or herbs if you like, but hold off on the salt until right before cooking.
3. If going to the grill, make patties and season liberally with kosher salt just before hitting the flame.
4. Drop a tablespoon of bacon fat* into a cast iron skillet over med-high heat. Break off 1/3 lb. of beef to a loose ball & drop into pan. Gently press beef to a patty while in the skillet with your fingers or spatula.
* Whenever I cook bacon, I strain the fat from the pan into a small mason jar and keep in the refrigerator for later use in place of butter or olive oil.
5. Cook 3 to 4 minutes on each side. Before flipping, toss some water (approx. 2-3 tablespoons) into the hot pan and cover the burger for a quick steam. Do a quick steam after you have added your cheese to get a quick and final melt on the cheese.
Never underestimate the power of the bun. Why go through all thus trouble to only plop your masterpiece on top of a dry and lifeless bun. Ninth Street Bakery always has some nice Brioche buns and you can find decent potato buns at any local grocery store. Regardless of where you find your bun, be sure to place them in a pan with melted butter over a high heat to add a brown butter toast.
121 N. Gregson Street Durham, NC 919.797.2233 rosesmeatandsweets.com 9th Street Bakery 136 East Chapel Hill Street
Durham, NC 919.286.0303 ninthstbakery.com