The Swine and Cheese

Name: The Swine and Cheese
Yield: Makes 4 large burgers
Cuisine: American
Ingredients: 1 red beefsteak or heirloom tomato, sliced; 1 red beefsteak or heirloom tomato, sliced; Iceberg lettuce, shredded; Beef tallow (rendered beef fat); Salt and black pepper, for seasoning; Salt and black pepper, for seasoning; 4 thick slices yellow cheddar cheese; Yellow mustard; Mayonnaise; 1 medium Vidalia or Walla Walla onion, sliced; 1 medium Vidalia or Walla Walla onion, sliced; ½ pound (225 g) slab bacon; 1½ pounds (about 750 g) boneless chuck steak, marbled and close to 80/20; 4 seeded white squishy buns, toasted (see instructions); Beef tallow (rendered beef fat)

Preparation info

Makes
4
large burgers

Difficulty
Easy

Appears in

The Great American Burger Book

By George Motz

Published 2016

About

Ingredients

The Burger

½ pound (225 g) slab bacon
1½ pounds (about 750

Americas
United States
Houston
Burger
Texas

Method

Place the meat grinder or meat-grinding attachment in the freezer to chill for at least 30 minutes before using (or in your fridge overnight). This will help prevent the fat content in the bacon from melting and gumming up the grinder.
Take the fresh beef and bacon you’ve acquired from your good friend, the butcher, and chop them into roughly