Michael Symon: Chef, Restaurateur, Author and TV PersonalityMichael Symon: Chef, Restaurateur, Author and TV Personality
Perfect burger, well for me, you need fat, you know that's the number one priority so. Minimally 20%, I get them closer to 23, 24% fat. At Beef Spot, we do a blend of a Sirloin, brisket, and short rib. Almost equal percent and that would give us the fat that we need. I'm not a fan of fine, ground meat for burgers so we coarse-grind the meat twice. So the second grind makes the Proteins bond a little bit and then you just gently pat it together just so barely hold together not [INAUDIBLE]. Tight meatball. And you lay it on the grill. You let it char for three or four minutes, without moving it at all. You flip it, wait for about another minute. Add your cheese so it melts completely. And that's it, you're done.