0 BEST BURGER EVER...Hands down

YES...hands down

THE BEST BURGER I HAVE EVER EATEN

TEN SIMPLE STEPS TO THE BEST BURGER

1.  buy some good rib eye.

2.  grind the meat yourself.

3.  don't pack the patty.

4.  cast iron skillet, searing hot

5.  medium rare is the way to go...

6.  remove from skillet before you think it's done.

7.  rest the meat!

8.  top with Saint Agur cheese while resting

9.  keep additions and condiments to a bare minimum.

10.  enjoy!

now go in for another before they're gone.

start with good rib eye.  look for nice marbling.  fat is a must.  you will be slicing the meat in strips, as shown, and feeding it into the hopper so a big huge plump rib eye is not necessary.

sprinkle the strips with a little onion powder and garlic powder (i prefer powder to salt) before feeding into hopper.

make sure all of your utensils and grinder parts are clean...clean...clean

feed the meat strips through the large hole cutter plate once...then change to the smaller holes and send it through again.  make sure you have a "stomper".  do not push through with your fingers.  ya never know...

when the meat has stopped flowing through, send a slice or two of bread through the grinder to help push the last of the meat through...you don't want to waste an ounce...trust me.

handle the ground meat as little as possible.

as mentioned, DO NOT PACK YOUR PATTIES.  with all the trouble you've gone to extruding the meat, you don't want to wad this beautiful tender meat into a hard ball.

i used a biscuit cutter for a mold...lightly filled it and pressed it just enough for it to hold together.

salt and pepper the patties.

i am now a true believer in CAST IRON SKILLETS.

get it searing hot.  do not move the burger.  flip once.

again, as mentioned...remove from skillet before you think it's perfect.  it will cook considerably while resting.

i highly suggest topping with a square of SAINT AGUR CHEESE.  if you're not into bluesy cheeses, then a nice pat of butter will always suffice for that extra little unctuous trick.

let the burger rest at least 5 minutes.

choose your condiments wisely...

you do not want to interfere with the flavor and texture of this burger 

i feel like i created a burger from scratch...you will too.

i never even made it to the table

now say it with me...

"i will never buy pre-ground meat again !!!