Best Burger (So Far)

I’ve adapted this from a more fancy Epicurious version that involved brining, chanting, and  cooking the burger when there’s a full moon (jk). This is simpler (providing you have a decent butcher) and delicious.

1 1/2 lbs. well-marbled beef chuck top blade steaks (get your butcher to grind them using a meat grinder fitted with a 3/16 or ¼ inch die).

1 ¼ t. kosher salt

4 burger rolls, split

Vegetable oil for brushing burgers

Freshly ground pepper

Gently form the meat into 4 three-quarter inch thick burger patties (each patty should be four inches in diameter. Chill the burgers until ready to grill.

Lightly brush some oil on one side of each burger and season the same side with pepper. On a medium hot fire, grill the burgers, oiled and seasoned side down until nicely browned, about 4 minutes. Season the other side with pepper, then turn and continue to grill (covered) for about 4-5 minutes longer.

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