The Chester-Rouer

The Burger

• 12 ounces (340 g) fresh-ground 80/20 chuck
• 1 cup (240

1. Scoop the beef into 3 balls. Then, using 2 squares of parchment paper, hand-smash the balls between the sheets until they are thin and wide.
2. Add 1 cup of the broth to the first cast-iron skillet and bring to a simmer over medium heat.
3. Add the chopped onion to the simmering broth and cook for 4 minutes.
4. Next, add the thin-smashed patties to t