Ingredients:
1 (1-pound) beef brisket, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cooking spray
4 (1/2-ounce) cheddar cheese slices
4 (1 1/2-ounce) hamburger buns, toasted
4 green leaf lettuce leaves
4 (1/4-inch-thick) tomato slices
Directions:
1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble grinder just before grinding.
2. Arrange meat in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and oil in large bowl, and toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
3. Preheat grill to medium-high heat.
4. Sprinkle patties with salt and pepper. Place on a grill rack coated with cooking spray; grill 2 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes. Top each patty with 1 cheese slice; grill 1 minute or until cheese melts and beef reaches desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of bun.
Comments:
We didn't grind this ourselves - we had the guy at the meat counter do it for us - so not totally "fresh ground" but still decent. These were good, but definitely not cheap so we probably wouldn't do it again. We also kind of negated the low-fat burgers by having bacon-wrapped asparagus as our side dish. Heh.
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