Hamburgers: The World's Best
Makes 20 patties
5 pounds chuck roast (don't buy stew meat or pre-ground meat)
5 slices of sandwich bread, preferably dried, frozen works, too
2 tsp. salt
2 Tbsp BBQ or steak sauce
4 cloves garlic
2 tsp. ground black pepper
3/4 c. milk
Cut chuck roast into 2 inch cubes, only discarding bits of gristle. Do not otherwise trim the meat. Place the cubes on two large sheet pans and freeze for 25 minutes. Meanwhile, in a food processor fitted with the steel blade, grind the bread until fine, at least 15, 1 second pulses. Add garlic cloves, salt, pepper, milk and BBQ sauce. Grind in food processor for 30 seconds, until a smooth paste. Transfer mixture to a large mixing bowl.
Remove one tray of meat from the freezer, and place about 1/5 of the cubes into the food processor. Grind the meat with 15, 1 second pulses. Do not overgrind, but make sure there are no large chunks of meat. Transfer ground meat to the large mixing bowl. Repeat with the remainder of the meat. Remove the second tray from the freezer and repeat.
Using your hands, mix the bread and milk mixture with the meat until well combined. Portion out meat into 4 oz., loosely packed balls. Line sheet pans with parchment paper and gently press the balls into patties.
Preheat grill or a frying pan. Place patties over the medium-low heat, sprinkling them with salt and a generous amount of pepper for about 3 minutes. Flip, sprinkle with salt and pepper, and cook for another 3 minutes. Flip again and cook until meat reaches desired doneness. Do not cook too rapidly. Top with a slice of good quality medium cheddar 30 seconds prior to removing from the heat. Serve on a fresh bun. Condiments not required!