Best Burgers & Homemade Chips

Best Burgers

Creating the perfect burger starts with selecting the best ground beef. Always use fresh, high-quality meat for the best flavor. Aim for a blend of lean meat to fat to ensure juiciness. To ensure you get the correct ratio, trim away any silver skin and cartilage, but keep most of the fat for optimal taste and moisture. Remember, better quality meat equals better burgers.

Ingredients:
2 parts Chuck, 1-inch cubes
1 part beef tenderloin scraps (or any lean cuts), 1-inch cubed
1 part beef short ribs, bones removed 1-inch cubes
Salt and Pepper, to taste

Grinding Beef:
1. Cut meat into 1-inch chunks and transfer to a foil-lined baking sheet. Be sure that the pieces are not touching each other. Salt and pepper the cubed meat liberally.
2. Transfer baking sheet to the freezer and freeze for about 20 minutes. This will help the food processor cut the meat cleanly. ( I like to freeze the food processor blade as well!)
3. Working in batches, add the partially frozen meat cubes into food processor, and pulse in 10 second intervals, until your desired consistency is created. Transfer ground beef into a clean bowl. The amount of batches will depend on how much meat you are grinding. For 1 to 2 pounds, I usually process in 2-3 batches.
4. Regrind any pieces that didn’t get ground well. Place in bowl or freeze until ready to use.

Making Burgers:
1. Prepare your condiments : (ketchup, mustard, and mayo)
2. Prepare toppings: (lettuce, tomato, red onion, and pickles)
3. In a medium-size mixing bowl, sprinkle beef with salt & pepper. Mix by hand to combine, but don’t overwork the meat.
4. Divide the meat into 4-6 ounce portions (depending on personal preference and bun size)
5. Place one portion on plate or wax paper and gently press it into a 3/4-inch thick, smooth, round patty, repeat with remaining ground beef.
6. Heat a cast iron pan over medium-high heat. When the pan is hot, put the patties in, leaving space between each patty. They will steam if too they are close together, may need to do more than 1 batch.
7. Cook the burgers until nicely seared and they have browned halfway up the sides.
8. Flip the burgers and cook to your preferred doneness. (USDA recommends 160 degrees)
9. Add Cheese to allow time for melting.
10. Remove from pan and place on toasted buns topped with your favorite condiments and toppings. Enjoy!

Crispy Fried Potato Chips

Serves 2

Ingredients:
1 1⁄2 pound Russet Potatoes
1 tablespoon salt
32 ounces frying oil
Kosher salt, to taste

Instructions:

1. Place sliced potatoes in large bowl and add salt, cover potatoes with cold water.
2. Dump out water and rinse again with cold water, then drain in colander.
3. Place a towel on a sheet sheet pan. Set potatoes in a single layer on the towel. Cover with another towel and pat dry. Let potatoes sit for 20 minutes to dry.
4. Heat oil in skillet over medium-high heat to 350°F.
5. Working in small batches, add potatoes to oil. Cook for 43- minutes until golden brown. Remove from fryer place on paper towel-lined sheet pan. If chips look too soft, cook 30-45 seconds more and drain again. Add salt taste!