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Burgers
Preparation info
- Makes
8 × 85 g
burgers - Difficulty
Easy
Appears in
Published 2023
Ask your local butcher to grind these cuts in a mincer for you, ideally through a medium—small mincer die.
Ingredients
Method
Mix together the steak, short rib and minced beef fat and weigh it into eight 85g balls. On a piece of clingfilm brushed with a little vegetable oil, flatten each ball into a patty about 1 to 2cm thick. I like a thinner burger, double-stacked. Cover with baking parchment and wrap tightly with clingfilm, then keep in the fridge for up to 2 days.
Remove the burgers from the fridge at leas