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Burger Mix from Chef Michael Symon

Burger Mix from Chef Michael Symon


2 pounds cubed meat in these proportions: 40 percent (12.8 ounces) sirloin, 40 percent (12.8 ounces) chuck, 20 percent (6.4 ounces) brisket
1/2 pound pork fatback

Cooking Instructions

1. Grind the meat through the Live to Cook Meat Grinder from Weston using the coarse grinding plate.

2. Grind the meat through the meat grinder a second time using the fine grinding plate. Refrigerate the meat until ready to use.

3. When ready to use, form mixture into patties and cook using your preferred method.

Recipe courtesy of Chef Michael Symon and Weston

Equipment List

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