Burger patties
Coarsely ground beef (20% fat minimum) made from a 2:2:1 blend of shank, chuck, and ribeye, mixed until cohesive, shaped into quarter-pound patties, and fried in beef fat. Seasoned simply and cooked to medium or medium-rare for maximum juiciness and beef flavor.
Chef’s notes
This is an ideal, satisfying meal for the whole family, providing high-quality, complete protein, essential fats, iron, zinc, and B vitamins from well-balanced cuts of beef.
Aim for a fat content of about 20/80 (fat to lean), not lower. If needed, you can increase the fat level by adding some beef brisket.
Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 5
- 🍽️ Servings: 3
Ingredients
- Beef, in a 2:2:1 ratio: beef shank, beef chuck, ribeye, (optional: beef brisket, to increase fat content)
- Salt (and optional black pepper)
- Beef tallow (recommended), or lard / bacon fat for frying
Directions
- Cut the beef into chunks and chill it until slightly frozen — this makes grinding easier and cleaner.
- Grind the meat twice using a coarse grinder plate.
- Mix the ground beef thoroughly until it binds well and becomes cohesive.
- Form patties (e.g. quarter-pound / ~113 g each).
- Heat beef tallow (or lard / bacon fat) in a pan over medium-high heat.
- Fry the burgers for 3–4 minutes per side, until well browned. Do not press the patties while cooking, to keep them juicy.
- Season with salt (and optionally pepper), then let the burgers rest for 1–2 minutes.
- Serve immediately.
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