[[{"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.