This recipe will serve six (6).
Takes approx. 30 active mins. total to cook. (15 mins prep., 15 mins cooking).

Ingredients

• 1 IB Ground Chuck (80/20).
• 1 LB Ground beef back ribs *
• 1 slice Cheese per burger
• 2 tablespoons olive oil.
• 1 teaspoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 dollop of Merlot/herb compose butter** (instructions below, create first).

Instructions

• Set out large mixing bowl. Add ground beef, ground beef back ribs, onion powder, garlic powder, salt, black pepper. Mix by hand ensuring the meat remains loose. (Overmixing creates dense mixture). Place the bowl in the fridge for 15 – 20 mins. This allows the seasoning to get happy with the beef.
• When ready to cook, remove beef mixture from the fridge. Form 4 – 6 (1/3) lb. balls (rolled loose).
• Take 1 dollop of butter and place it in the middle of each beef ball. Roll balls to ensure butter is snug in the middle of the balls.
• Use your hands, or burger forming utensil, to pre-form the balls into a patty for the skillet. Patties should be about ¾ to 1 inch thick.
• Place olive oil in skillet, heat your skillet over mid-high heat until slightly smoking.
• You want to develop a good sear on each side of the patty. About 3 mins a side for middle-well. You can adjust to your preferred level of doneness.
• Once the first side is seared, flip over, and sear for 1 min, then add cheese of your choice, make it to your taste buds delight. After 2-3 mins remove burger from skillet and let drain. Repeat until all burgers have been prepared.
• Stack the hot patties on buns and add your favorite toppings.

* Your supermarket butcher will be happy to grind the beef ribs upon request, trust me the few minutes you wait will be well worth it. This adds such a full, round beef flavor.
** Merlot/Herb Butter receipt and instructions below:

• 1 shallot
• 4 cloves garlic
• 1C Merlot Wine (You will also pair your meal with this wine, get a good quality).
• 1 stick SOFT butter, non-salted.
• 1 tablespoon finely diced rosemary
• 1 tablespoon finely diced chives
• 2 tablespoons olive oil
• Salt
• pepper
• In small skillet add the olive oil, heat the shallots until soft.
• Add the garlic until you begin to smell the aroma, do not burn the garlic.
• Once you smell the garlic aroma add the wine. Let it reduce by 2/3. The mixture should be barely wet – But not overcooked. Remove from the heat and let cool.
• Take the wine mixture, the diced herbs and mix with the soft butter until incorporated.
• Place the butter mixture on clear cellophane wrap and roll into a log. Twist both ends of the log to help form the tight shape. Place in the freezer or fridge about 30 – 60 mins before use in the recipe.
• Pair Recommendation:
• Merlot – same merlot used to create the compose butter.