Ingredients
- 1 lb. grass-fed, grain finished beef chuck
- 1 lb. grass-fed, grain finished brisket
- Kosher salt
- 8 processed American cheese slices
- 1/2 small red onion, thinly sliced
- 4 potato rolls
Preparation
Step 1
1. Trim any gristle from the beef, cut into 1" cubes and chill well. Grind through a well-chilled fine (1/8") plate into large bowl.
2. Gently form eight 4-oz. patties just slightly wider than the buns and sprinkle the top of each with a pinch of kosher salt, raining it from above to coat each patty evenly.
3. Heat a large cast-iron pan over medium-high heat and sear patties in batches, in multiples of two (a large pan should fit four) After about 10 seconds, quickly flatten each patty with the back of a spatula. Flip after 2 minutes, season the opposite side with a pinch of kosher salt, and flatten with spatula after about 10 seconds. Put slice of cheese on half the patties, sliced onions and cheese slice on the other half. Two minutes after flipping, remove from heat. (Each burger should get a total of 2 minutes per side)
4. To assemble, place a patty with onion and cheeses on a bun, then stack a patty with cheese over it. Cover and serve with bread and butter pickles, ketchup and mustard if desired.