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George Motz

The Slug Burger

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Preparation info
  • Makes

    6

    burgers
    • Difficulty

      Easy

Appears in
The Great American Burger Book: How to Make Authentic Regional Hamburgers At Home
The Great American Burger Book

By George Motz

Published 2016

  • About

Ingredients

The Burger

  • Beef tallow (rendered beef fat; see page 18
  • 1 pound (about 500 g) fresh-ground 80/20 chuck

Method

  1. Preheat the cast-iron skillet over medium heat (or the flat top to medium) and add beef tallow.
  2. Place the ground beef and bread crumbs in the mixing bowl and, using your hands, mix until fully blended. Divide the meat mixture into 6 equal portions (abo

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