Pete’s Best Backyard Burgers
4 pounds lean choice chuck
1 pound flank steak with the cod fat remaining (not stripped or 50/50 fat to lean)
1 tablespoon salt
1 table spoon Worcestershire sauce.
1 cup of chopped ice.
Cut chuck and flank steak into 1/2 inch cubes. Mix in a large bowl with ice and salt. Grind in hand meat grinder with a 1/8 in plate. Make into patties 3/4 inch thick and 5 inch diameter. Cook on charcoal grill when coals have turned to a white ash. Spray "Pam" or bursh vegetable oil on the gill surface. Sear each side of the pattie on a very hot grill and then raise the grill and cook slower till desired temperature. Cooking to a medium rare tempurature will maximize the flavors.