The best recipes

The Butcher's Burger

The Butcher's Burger

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

makes about 1 1/4 lb. Servings


  • 4 ounces boneless short ribs
  • 3 ounces beef fat trimmings

Recipe Preparation

The Meat

  • Cut meat and fat into 1" cubes. Place in a single layer on a rimmed baking sheet and chill in freezer until very cold (cubes should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, chill all grinding parts (that means the grinding attachment of the stand mixer, including the dies, or the bowl and blade of the food processor) in the freezer for at least 15 minutes.

The Grind

  • Prepare grinder attachment with 1/4". Set a medium bowl in a large bowl of ice; arrange bowls beneath attachment to catch ground meat and fat. Working in batches with mixer on medium speed, add meat and fat to tray and plunge gently to press through grinder. Remove bowl from over ice water; cover and chill for up to 2 days.

  • Watch carefully as you pulse; if you process the meat blend too long, you'll get a paste (not so delicious). Assemble food processor with chilled chopping blade. Working in batches, add meat and fat to food processor and pulse, scraping down sides as needed, until very finely chopped but not puréed, about 1 minute. Transfer to a medium bowl. Cover and chill for up to 2 days.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

3 servings, one serving contains: Calories (kcal) 420 Fat (g) 33 Saturated Fat (g) 13 Cholesterol (mg) 110 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 30 Sodium (mg) 540Reviews Section

Watch the video: Butcher Burger Bar Сожмёт ли Салют свои булки? (May 2022).