To learn more about this recipe, see our related story, Beyond the Beef, in our National edition.
Tasting Table's House BurgerRecipe from the Tasting Table Test Kitchen
Yield: 4 burgers
Cook Time: 30 minutes
6 ounces skirt steak, cut into ½-inch pieces
6 ounces pork butt, cut into ½-inch pieces
12 ounces 80% lean ground beef (preferably chuck)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons grapeseed or canola oil
4 burger buns, split and toasted (optional)
1. Place the bowl of a food processor fitted with a metal blade in the freezer to chill. On a large plate, place the skirt steak and pork butt pieces and freeze until firm but not rock hard, 15 to 20 minutes.
2. Place the chilled food-processor bowl on the machine base, add the chilled pieces of skirt steak and pork butt and pulse for 6 to 7 one-second pulses to finely chop. Turn the chopped meat into a medium bowl and add the ground beef, salt and pepper; use your fingers to mix the meat together.
3. Divide the burger blend into 4 equal parts, then gently pat and shape each into a ½- to ¾-inch-thick patty.
4. Heat a large skillet set over medium-high heat until hot but not smoking, about 1½ minutes. Add the oil and the burger patties and cook for 2 minutes, then reduce the heat to medium and continue to cook until the burgers are nicely browned, 3 to 4 minutes longer. Use a spatula to flip the burgers over and cook until the other side is browned and the burger resists light pressure in the center but doesn't feel completely firm, 3 to 4 minutes longer (for a medium to medium-rare burger).
5. Set each burger on a bun and serve with the condiments of your choice.