TRIPLE STEAK BURGERS

Serves 4

“So what makes a great burger? Obviously, the flavorings, the grill master’s skill, and even the shape of the roll. But the most important factor may be the one over which few of us take any control: the composition of the meat.”– Steven Raichlen

Method: Direct grilling Prep time: 30 minutes

Grilling time: 6to10

minutes Grill/Gear: Can be grilled over charcoal, wood, or gas. You also need an instant-read thermometer.

FOR THE BURGERS 10 ounces sirloin, cut into

1-inch chunks, chilled 10 ounces beef brisket (not too lean), cut into 1-inch chunks, chilled 10 ounces boneless beef short ribs, cut into 1-inch chunks, chilled Vegetable oil for oiling

the grill grate

Coarse salt (sea or kosher) and freshly ground black pepper 4 thin slices (3 by 3 inches) sharp cheddar cheeseoraged provolone (4 to 6 ounces; optional) 2 tablespoons butter,

melted

4 brioche hamburger buns or sesame buns, split

4 lettuce leaves

ANY OR ALL OF THE FOLLOWING TOPPINGS: 4 slices bacon, grilled and

cut in half crosswise 1 luscious ripered tomato, sliced crosswise

Sliced avocado

Sliced dill or sweet

pickles

1 cup potato chips

1 small sweet onion,

peeled and thinly sliced Ketchup, mustard, mayonnaise, and/or pickle relish to taste

1. Coarsely grind the sirloin, brisket, and short ribs in a meat grinder (make sure the parts are well-chilled; I place them in the freezer for 30 minutes first). Mix well with a wooden spoon. Wet your hands with cold water. Form 4 equal patties, each 3/4 inch thick. Dimple the center slightly with your thumb (burgers rise more in the center as they cook, so these will remain an even thickness). Place the burger son a plate lined with plastic wrap. Cover with plastic wrap and refrigerate while you light the grill.

2. Set up your grill for direct grilling and heat to high. Ideally, you’ll be grilling over wood or a woodenhanced fire. Brush or scrape the grill grate clean, and oil it well.

3. Season the burgers generously on both sides with salt and pepper. Arrange on the grate and grill until the bottoms are sizzling and browned, 3 to 5 minutes. Give them each a quarter turn after 1½ minutes so they grill evenly. Turn the burgers over and lay the cheese slices on top, if using. Close the grill lid and continue grilling until the cheese is melted and the burgers are cooked through, 3 to 5 minutes more. The USDA recommends an internal temperature of 160°F. Insert the probe of an instant-read thermometer through the side of the burger to check it.

4. Meanwhile, butter the cut sides of the buns. Toast the buns, cut sides down, on the grill. This will take about 1 minute.

5. To assemble the burgers, line the bottom of each toasted bun with a lettuce leaf (this keeps the burger juices from making it soggy). Add the burger and any of the toppings, including your favorite condiments. Add the top bun and enjoy.