INGREDIENTS
| Use brisket trimmings and run them through MEAT! grinder to make an 80% meat to 20% fat grind for patties. If you have wild game to grind, use that as your meat. Otherwise, grinding fresh beef sirloin is also a great option. |
SMASH BURGER METHOD
- Roll 80/20 ground meat into a ball
- Smash on an oiled, hot flat top, griddle or cast-iron pan
- Season with Meat Church Holy Cow
- Top with razor thin onions (best sliced thin on a mandolin)
- Flip after 2 minutes
- Top with sharp cheddar cheese
- Cook until the cheese is melted just right
- Butter your buns and toast them on the same hot surface (Pro tip: toast both sides of the top bun)
- Stack them 2-3 patties high and inhale
