Recipes Comfort Food Burgers Hamburgers F&W’s Ultimate Burger 5.0 (1) 2 Reviews Meat master Pat LaFrieda of LaFrieda Meat Purveyors worked with us to create the most delicious homemade burger blend, combining five cuts of meat into the juiciest, beefiest and most consistently delicious burger you’ll ever have. The best part? You can also order it right from shop.lafrieda.com/signature-burgers/fwburger. Slideshow: More Burger Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 25 mins Total Time: 50 mins Yield: 8 burgers Ingredients 1 pound beef chuck, sliced 3/4 inch wide 3/4 pound boneless beef short ribs, sliced 3/4 inch wide 1/2 pound flatiron steak, sliced 3/4 inch wide 1/2 pound hanger steak, sliced 3/4 inch wide 1/2 pound beef brisket, sliced 3/4 inch wide Kosher salt 8 hamburger buns, split Ketchup, mustard, torn lettuce and sliced tomatoes, for serving Directions Freeze the meat in a single layer on a parchment-lined baking sheet until firm, 30 minutes. In a grinder fitted with a chilled medium plate, gradually add the meat slices and grind at medium-high speed into a chilled bowl; do not force it. Working quickly, gradually re-grind the ground meat, pushing gently only if necessary. Light a grill or preheat a grill pan. Form the meat into eight 3/4-inch-thick patties. Generously season with salt. Grill over high heat until browned outside and medium-rare within, 3 to 4 minutes per side. Serve the burgers in buns with ketchup, mustard, lettuce and tomato. Rate it Print