[[{"type":"media","view_mode":"media_large","fid":"69","attributes":{"alt":"","class":"media-image","height":"307","typeof":"foaf:Image","width":"720"}}]]By Rachel Signer
This weekend, I paid a visit to Meat Market, a local meat butcher in Great Barrington, MA. After taking home a pound of ground chuck and a pound of sweet Italian sausage (made with heritage pork from Flying Pigs Farm, whose farmers are featured in American Meat, and mixed with fennel and onions), I put together an amazing hamburger recipe. Here’s how I did it.
Makes six burgers. Mix together in a large bowl:
- chopped curly parsley and rosemary
- 1 lb. ground grass-fed chuck
- 1 heritage pork sweet Italian sausage
- 3 organic, cage-free eggs
- 2 tbs. dry red wine
- 1 tbs. dijon mustard
- ¼ of an onion, chopped
- ½ cup of Panko Italian breadcrumbs
- teaspoon each of freshly ground pepper and sea salt
Let it all sit there for 15 minutes. Have a cup of tea, glass of water, or pint of beer. Lay out six sheets of plastic wrap. Form patties the size of your palm. Place them in the wrap and pack them up and put them in the freezer. Take them out about five hours before you’re ready to cook them. Cook them as you like and serve them with toasted buns and some kimchi or homemade mayonnaise (egg yolks, dijon mustard, white wine, olive oil).
