(serves 4 easily)
about 1 1/2 pounds mixed ground meats: pork, beef and lamb
1/2 cup homemade breadcrumbs
salt and pepper (to taste if you don’t mind raw meat and eggs, as I don’t!)
4 hard rolls
sliced red onion
mayonnaise with some wasabi mixed in (if you like a kick)
The secret to this mixture is in the KNEADING. You have to knead it like dough. So take off your rings and get in there. Make sure the bowl is bigger than the dough by a lot, so you can really move around. At the beginning the mixture will be three separate meats and some slippery egg, with the breadcrumbs floating around. But the more you mix, kneading and turning the bowl around, it mysteriously marries together. The slipperiness merges with the breadcrumbs and the meats all make friends. After just five or six minutes of kneading, the mixture will be completely smooth and relatively airless and lumpless.
Form into burgers, tall or flat as you like. I like tall, although they’re ultimately a complete mess to eat. On a very hot grill, grill the burgers three or four minutes per side, depending on your attitude toward rareness.
To assemble, slice the rolls in half and tear out the insides of each, putting them aside to make breadcrumbs. Everyone adds condiments and veg, and bob’s your uncle.Print This Post
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