From: A Burger to Believe In: Recipes and Fundamentals* by Chris Kronner with Paolo Lucchesi, copyright © 2018. Photography credit: Eric Wolfinger © 2018. Reprinted with permission by Ten Speed Press, an imprint of Penguin Random House.
No grinder? No problem. My friend Michael Black, a San Francisco sushi chef, once told me that the only burger worth eating is the one you cut by hand. A hand-cut burger is a nice option for a smaller group, or a sophisticated dinner party where you can sing the praises of beef tallow. This recipe magically turns a single steak into dinner for four.
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