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|
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