TT National | Tasting Table's House Burger

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Tasting Table: Burger Blends

To learn more about this recipe, see our related story, Beyond the Beef, in our National edition. 

Tasting Table's House Burger

Recipe 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)

Condiments of your choice (such as TT's ultimate mayo, ketchup, mustard and pickles)


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.

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