Beef and Bacon Cheeseburgers from Wyebrook Farm
At the Wyebrook Cafe, burgers are served with French fries cooked in lard from the farm. To make your own fries, see our favorite recipe. If you can't find beef fat (also called suet or tallow) at a supermarket, ask your local butcher. Keep the beef, bacon, and fat cold (firm) until ready to use for the easiest grinding.
- Total Time:
- Yield: Makes 6
Photography: Mikkel Vang
Source: Martha Stewart Living, June 2015
- 2 1/2 pounds grass-fed beef, such as chuck or short rib, cut into a large dice, cold
- 4 ounces bacon, cut into a large dice, cold
- 4 ounces beef fat, cut into a large dice, cold
- Coarse salt and freshly ground pepper
- Safflower oil, for brushing
- 6 slices Monterey Jack
- 6 brioche rolls, split
- 1 cup Sun-Dried-Tomato Aioli
- Lettuce leaves and sliced tomatoes, for serving
Mix together beef, bacon, and fat in a bowl. Grind mixture through the large holes of a meat grinder, then grind again through the fine holes.
Shape ground meat into a 6-inch-long log, about 4 inches in diameter. Cut into 6 equal patties. Generously season with salt and pepper.
Heat grill for direct heat (or a grill pan over medium-high). Brush grates with oil. Grill patties, about 4 minutes a side for medium-rare, placing cheese on top in last minute. Transfer to a plate. Meanwhile, grill rolls until golden.
Spread each side of rolls with 1 tablespoon aioli, then use each roll to sandwich a lettuce leaf, tomato slice, and burger; serve.