The Very Best Burgers - chuck roast

Method

• Grind meat Chill the metal parts of a meat grinder or grinder attachment in the freezer for at least 1 hour prior to use.
• Cut chuck roast into 3/4- to 1-inch cubes, removing and discarding any sinew or silver skin.
• Chill meat in freezer 15 minutes, covered with plastic wrap.
• Fit grinder with the largest die.
• Grind meat, making sure to work in small batches so as not to overwork the grinder.
• Remove and wash grinder attachment.
• Transfer half of ground meat mixture to a bowl; chill in the refrigerator.
• Fit grinder with the smallest die.
• On medium speed, pass remaining half of meat through grinder.
• Add to bowl and freeze 15 minutes.
• Using your hands, gently combine the two portions of meat.
• Form burgers and chill Handling as little as possible, form meat into six equal patties, about 4 1/2 inches in diameter and 1 1/4 inches thick; make a slight indention in the center of each.
• Chill, covered, 15 to 30 minutes.
• Season both sides of each burger generously with salt and pepper.
• Cook burgers Heat a large skillet over medium-high heat for 2 minutes.
• Add enough oil to coat bottom of skillet and heat until shimmering.
• Working in batches if necessary to avoid crowding the skillet (the patties should be at least 2 inches apart), arrange burgers in skillet and cook for 3 minutes.
• Reduce temperature to medium-low and flip burgers.
• Cook for an additional 2 1/2 minutes for medium-rare, 4 minutes for medium, and 6 minutes for medium-well.
• Serve Transfer to a platter and let rest for 3 minutes; cover to keep warm.
• Meanwhile wipe out pan with paper towels.
• Melt half the butter in pan, then add half the buns, cut sides down, and cook until lightly toasted.
• Repeat with remaining butter and buns.
• Serve burgers in buns, with suggested accompaniments on the side.
• To grill burgers, heat grill to medium (see page 162 for Grill Temperature Guidelines).
• Form burgers as above, seasoning well with salt and pepper.
• Grill over direct heat, 3 to 5 minutes per side for medium-rare.
• Alternatively, heat broiler and cook burgers about 4 inches from the heat source for the same amount of time.
• Cut meat before grinding into small pieces to help keep the grinder from overworking or becoming clogged.
• Make sure all grinding equipment is thoroughly clean and well chilled at all times.