Benoit's 100th Anniversary Burger

Philippe Bertineau|Aug. 7, 2012 3:08 pm EST

4 (1 ratings)

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. Loading... jwembed("video_box_player_inner", "refs=659", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} );

Servings

4

Ingredients

6 ounce beef short ribs
6 ounce beef cheeks
12 ounce beef chuck roll
4.8 ounce fatback
pinch of espelette pepper
4 brioche buns
béarnaise sauce*
1 head sucrine lettuce
1 tomato, sliced (optional)
1 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.