Friday night we made burgers using the recipe from this podcast. The podcast isn’t long so you may want to give it a listen. But, I warn you about needing a burger immediately following.
First we ground chuck and the meat from short ribs:
Then we pan-fried them:
Normally we grill burgers, but the recipe said to pan-fry. They were good but the grease and smoke mean tomorrow night when we make another batch we’ll be grilling.
What? Burgers only a few days apart? We had leftover chuck and we have another cut of beef that I can’t remember that is thawing in the refrigerator. You wouldn’t want us to have leftover beef laying around would you?