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1
Grind meat Chill the metal parts of a meat grinder or grinder attachment in the freezer for at least 1 hour prior to use.
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2
Cut chuck roast into 3/4- to 1-inch cubes, removing and discarding any sinew or silver skin.
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3
Chill meat in freezer 15 minutes, covered with plastic wrap.
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4
Fit grinder with the largest die.
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5
Grind meat, making sure to work in small batches so as not to overwork the grinder.
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6
Remove and wash grinder attachment.
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7
Transfer half of ground meat mixture to a bowl; chill in the refrigerator.
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8
Fit grinder with the smallest die.
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9
On medium speed, pass remaining half of meat through grinder.
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10
Add to bowl and freeze 15 minutes.
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11
Using your hands, gently combine the two portions of meat.
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12
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.
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13
Chill, covered, 15 to 30 minutes.
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14
Season both sides of each burger generously with salt and pepper.
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15
Cook burgers Heat a large skillet over medium-high heat for 2 minutes.
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16
Add enough oil to coat bottom of skillet and heat until shimmering.
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17
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.
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18
Reduce temperature to medium-low and flip burgers.
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19
Cook for an additional 2 1/2 minutes for medium-rare, 4 minutes for medium, and 6 minutes for medium-well.
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20
Serve Transfer to a platter and let rest for 3 minutes; cover to keep warm.
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21
Meanwhile wipe out pan with paper towels.
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22
Melt half the butter in pan, then add half the buns, cut sides down, and cook until lightly toasted.
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23
Repeat with remaining butter and buns.
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24
Serve burgers in buns, with suggested accompaniments on the side.
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25
To grill burgers, heat grill to medium (see page 162 for Grill Temperature Guidelines).
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26
Form burgers as above, seasoning well with salt and pepper.
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27
Grill over direct heat, 3 to 5 minutes per side for medium-rare.
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28
Alternatively, heat broiler and cook burgers about 4 inches from the heat source for the same amount of time.
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29
Cut meat before grinding into small pieces to help keep the grinder from overworking or becoming clogged.
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30
Make sure all grinding equipment is thoroughly clean and well chilled at all times.
