Burgers

Burgers ~ Approx. 18 patties

  • 2 1/2 lbs Short Ribs (Boneless preferred)

  • 2 1/2 lbs Chuck Roast

  • 2 1/2 lbs Flank, Sirloin, or cut of preference

  • 2 tsp. of Worcestershire Sauce (optional)

  • Garlic Salt

  • Lemon Pepper

  • 1/2 stick of butter and 2 grated garlic cloves (optional)

  • Buns

  • Carmelized Onions - directions below

  • Cheese and Condiments of choice

  • Canola Oil




Burger Mix

  1. Cut up the meats into manageable strips for your meat grinder.

  2. Grind and alternate the meats so it's easier to mix in the varieties.

  3. Mix the meat if still needed along with 2 tsp. of Worcestershire Sauce if using.

  4. Form into balls, and then into patties, trying not to overwork or toughen the meat.

  5. Wrap and freeze any unused burgers.

  6. Burgers typically run about 1/3 to 1/2 pound burgers depending on your formation habits. I think we clocked these in at about .42 lbs per patties based on our calculations.

Caramelized Onions

  1. Begin these at least an hour before ready to grill, as low and slow is the key.

  2. Slice up 3 sweet onions (they'll shrink) and throw into a non stick skillet with about 3 T. of butter at medium to high heat.

  3. Season with salt and pepper to taste.

  4. Stir occasionally and reduce heat as onions become translucent and begin to caramelize.

  5. Medium to low heat stirring occasionally up until burgers are ready.

Grilling

  1. Bring burgers to room temperature, and season with garlic salt and lemon pepper to taste.

  2. Preheat a well oiled grill to high

  3. Optional, but feel free to baste the burgers with some melted butter and garlic as you are about to grill.

  4. When you are ready to grill, turn the heat down and throw on the patties. The key to a nice sear is high surface heat, not high heat.

  5. Four minutes per side for medium to medium well.