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Last updated 6/12/2012 12:59:56 AM. Recipe ID 22941. Report a problem with this recipe.
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      Title: Hamburgers
 Categories: Taste
      Yield: 4 Servings
     12 oz Bottom chuck, boneless
     12 oz Sirloin, boneless
      6 oz Meat from short ribs (you
           Will need about 3/4 pound of
           Short ribs)
      6 oz Filet mignon
           Beef fat, as needed
  Cut the meat into long chunks about 1 1/2-inch wide. Visually inspect
  the chunks: if they appear to have less than 20 to 25 percent fat,
  mix them with strips of beef fat (describe "braiding" technique).
  Season well with salt and pepper.
  In a meat grinder, grind together the boneless meats through a large
  grinding blade (with holes of 3/8-inch). Grind again. Loosely shape
  into 12 hamburgers.
  If cooking indoors, heat a large, heavy skillet over high heat. Add 2
  ounces of beef suet and let it melt. Add six burgers to the skillet
  if they fit without crowding. Cook about 4 minutes on each side for
  rare burgers, or longer if desired. Repeat in the same beef suet with
  the remaining six burgers.
  Yield: 12 hamburgers
  24 ounces meat from chuck neck bones (you will need about 6 lbs of

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Recipe ID 22941 (Apr 03, 2005)

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