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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Saveur
Servings: 4
John Greeley, the chef at the '21' Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Store-bought ground beef is a fine substitute.
2 pounds ground beef
¼ cup minced yellow onion
2 teaspoons minced fresh thyme
1 teaspoon ground black pepper
1 teaspoon minced fresh rosemary
¼ teaspoon ground coriander
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne
1 egg, lightly beaten
⅔ tablespoon. melted duck fat, at room temperature, optional
Kosher salt, to taste
4 hamburger buns, toasted
In a large bowl, gently mix together the beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and fat. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold. This will help to firm them up, as they're moister than most burgers owing to the addition of the duck fat and the egg.
Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns.