Benoit's 100th Anniversary Burger

Benoit's 100th Anniversary Burger
Staff Writer
Benoit's 100th Anniversary Burger
Ali Rosen
Benoit's 100th Anniversary Burger

Here's a burger worthy of any celebration. A double medium grind of three different cuts of beef (plus a little fatback thrown in for good measure) ensures juicy and flavorful patties. And, for that special French touch, a little béarnaise sauce tops it all off.

See all beef recipes.

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4
Servings
314
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6  Ounces  beef short ribs
  • 6  Ounces  beef cheeks
  • 12  Ounces  beef chuck roll
  • 4.8  Ounces  fatback
  • Pinch of  espelette pepper
  • brioche buns
  • Béarnaise sauce*
  • head sucrine lettuce
  • tomato, sliced (optional)
  • red onion, sliced (optional)

Directions

Submerge all of the meat grinder parts in an ice bath. It is important that all of the components are ice cold, so that the meat will grind properly.

Just before grinding the meat, assemble the meat grinder according to the manufacturer's instructions, and install the medium grind (3/16- or 5/32-inch) plate. Prepare 2 ice baths. You will need 2 bowls, each set over another bowl filled with ice water (4 bowls total). Place 1 ice bath in front of the meat grinder to catch the ground meat. Transfer the meat from the refrigerator into the other ice bath. Activate the meat grinder and grind the meat a few small chunks at a time, making sure to use the provided plunger (never your hands!). Once all the meat has been ground, feed it back into the machine again in small amounts, and place into one of the ice baths. This is a double grind.

Season the meat lightly with the espelette pepper. Shape into 7-ounce burgers. Preheat a gas grill or cast-iron skillet over high heat. Grill or pan-sear the burger to the desired temperature, about 5 minutes for medium rare. Toast the brioche buns. Place burgers on buns and top with béarnaise sauce. Add desired toppings.

Nutritional Facts

Total Fat
17g
24%
Saturated Fat
7g
29%
Cholesterol
121mg
40%
Carbohydrate, by difference
1g
1%
Protein
38g
83%
Vitamin A, RAE
3µg
0%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
24mg
2%
Choline, total
100mg
24%
Folate, total
10µg
3%
Iron, Fe
4mg
22%
Magnesium, Mg
35mg
11%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
323mg
46%
Selenium, Se
39µg
71%
Sodium, Na
627mg
42%
Water
109g
4%
Zinc, Zn
13mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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