Ultra Crispy Burgers Recipe
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Category
Burger
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Cusine
American
What do you need?
How to make?
Ingredients
6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
12 ounces oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use
Kosher salt and freshly ground black pepper
1/2 teaspoon vegetable oil
4 slices American cheese
4 soft white burger buns, lightly toasted
Pickles chips and sliced onions
Directions
Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen. Combine meat in large bowl and toss to combine. Grind meat directly onto parchment or foil-lined rimmed baking sheet. Without picking the meat up, divide it into four piles on baking sheet and gently press piles into patties approximately 4-inches wide and 1/2-inch thick. Parries should remain loose and have ragged edges. Season generously with salt and pepper. Using wide spatula, carefully flip patties over . Season second side with salt and pepper and refrigerate until ready to use . Heat vegetable oil in heavy-bottomed 8-inch sauté pan over high heat until smoking. Carefully transfer patty to skillet and cook without moving until dark crust forms, about 2 1/2 minutes . Using spatula, carefully flip patty and top with cheese. Continue to cook for one to two minutes longer until desired doneness is reached Meanwhile, place pickles and onions on burger bun bottom if desired. Top with cooked patty, close buns, and eat immediately. Repeat with remaining burgers, discarding all but 1 teaspoon fat from skillet between burgers.