Types of Meat You Can Use to Make Burgers

Caramelized Onions

1. The caramelized onions take the longest, so doing this first, or the night before is ideal as it will take about 1 ½ hours to complete.
2. Pour olive oil in a large skillet over low to medium heat.
3. Add the onions and sugar, and sauté for an hour, stirring often to prevent burning.
4. After an hour, turn heat to very low and add the rest of the seasoning.
5. Continuing to stir often, cook for another 30 minutes. You are looking for a rich brown color.
6. Remove from heat and allow to cool.

Burger Patty Prep

1. If grinding your own meat, place your grinder parts (housing, blade, screw, tray, and dies) into the freezer for about 20 minutes. Making sure the equipment and meat are cold will help the grinding process go smoothly.
2. Grind the meat through the largest die.
3. Once the first pass through is complete, grind the meat through the next size down die. Grinding twice will help the fat and meat combine more equally.
4. Next, roll the meat into loosely packed, ¼ lb balls and place in the fridge (this will make 4 patties). You want the meat cold so that it holds together better.

Burger Cook

1. Place the griddle plates on your grill and preheat on low. If you don’t have a griddle plate or griddle, a large cast iron skillet will work.
2. While the grill preheats, mix together the mayo and Cajun seasoning, and place in the fridge.
3. Once the grill is preheated, fry the bacon to your preferred doneness, and set aside. Turn the grill to high and let preheat for 10 minutes.
4. Place the patties on the griddle. Using a steak weight, flatten each patty and season the top side with the burger seasoning. Sear for 1 minute, then flip the patties and season the second side
5. After the seasoning is applied, place 1 slice of the white cheddar on 2 of the patties, and 1 slice of the Wisconsin cheddar on 2 of the other patties.

In a small bowl, mix all the special sauce ingredients together using a whisk. Cover and refrigerate for up to 2 weeks. 

Divide the ground meat into 8 equal portions and shape each into a ball about the size of a golf ball. Salt the tops of each bison ball. 

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready. 

If your skillet is not big enough to accommodate all of the burgers at the same time, cook them in batches. Line a platter with butcher paper or a large piece of a paper grocery bag. (We don’t think paper towels are sturdy enough for this job; they absorb too much moisture and destroy the crust.) Open your windows and/or turn on your oven fan. There’s gonna be some smoke!

Place the burgers in the skillet, salted side down. Press gently and cook for 1 minute. After 1 minute, using a sturdy spatula, smash each burger until it is about 1/4-inch thick. Salt the tops of the smashed burgers before flipping them.

Cook for 2 more minutes and then flip the burgers. Lay a piece of American cheese on each burger and cook for 2 more minutes.

If cooking in batches, transfer the burgers to the platter. Repeat until all the burgers are cooked. Note that this method cooks the burgers almost through with just a bit of pink in the center. We sacrifice our usual preference for rare-ish meat in order to get that wonderfully crispy exterior. Once you have transferred the burgers to the platter, don’t cover them or put them in the oven. You want to preserve what you worked so hard to achieve. 

To serve: Place 1 patty on the bottom half of a bun. (If you have some burgers resting from an earlier batch, place them back on the skillet for a minute to warm them up.) Stack another burger on top, and garnish with pickles and onion. Spread mustard, ketchup and Special Sauce on the other bun half, place that on the burger and serve.

Make the jam

1. Heat a large saucepan over high heat. Add the onions, stirring vigorously. As soon as the onions begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes of so.
2. Add the figs and the Pinot Noir and simmer over medium heat until all of the wine is absorbed and the fig and onions have cooked into a thick, yummy jam.

Make the fries

1. In a soup pot, heat the oil to 300˚F. In batches, add the potatoes and cook for 5 minutes. Remove from the oil and strain on a rack. (Return the oil to 300°F before adding the next batch.)
2. Increase the heat of the oil to 350˚F. In batches, add the potatoes to the oil and fry until they reach a deep golden brown color. Remove from the oil, let drain for 10 seconds, and immediately season with salt and pepper. Repeat with the remaining potatoes.

Make the burgers

1. Prepare the grill for direct cooking over medium-high heat. Shape the burgers into 6 equal portions, making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.
2. Grill the patties, turning once, until cooked to desired doneness. During the last minute of grilling place a slice of cheese (if using) on each patty and toast the rolls, cut-side down. Place the burgers on the buns and top with 2 to 3 tablespoons jam. Serve immediately with the fries.

Prepare the grill for direct cooking over medium-high heat (400°F). In a bowl using your hands, mix together the ground chuck, salt, and pepper.

Gently form four patties of equal size, each about 3/4 inch thick.

With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook.

Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160ºF), 8 to 10 minutes, turning once or twice.

Turn them only when enough crust has developed on the surface of meat that that patties release easily from the grate, without sticking.

During the final minute of grilling time, place a slice cheese on each patty to melt.

Toast the buns, cut side down, over direct heat.