World'S Best Hamburgers, Long Island-Style

• 1 pound ground beef (chuck), from J. Baczynsky's East Village Meat Market. (Wherever you buy it, make sure they grind it while you are waiting.)
• 1/3 pound ground pork (also Baczynsky)
• 1 white onion, chopped finely
• 1 extra large egg
• 1/4 cup breadcrumbs, from a bakery or the Gramercy Fish Store, but not out of a green can
• 1 teaspoon kosher salt, maybe more
• quite a bit of good cracked black pepper
• Olive oil, extra virgin

1. Wash your hands. In a large bowl, mix the meat together, then add the onion and egg, continue mixing, and add the bread crumbs, the salt and pepper.
2. Let sit for about five minutes, and then separate into seven or eight meatballs.
3. Gently convert each meatball into a good size burger, coating it with the olive oil so it won't stick to your wooden cutting board.
4. Seal each in plastic "Saran" wrap, and freeze immediately.
5. When ready to eat, thaw in room temperature water, or on a dense piece of metal. Cook in a medium-hot cast iron pan, about 3-5 minutes on each side, turning to sear.
6. If you want to add cheese, I recommend melting the cheese in a separate saucepan.

ground beef, ground pork, white onion, egg, breadcrumbs, kosher salt, quite, olive oil

Taken from food52.com/recipes/1964-world-s-best-hamburgers-long-island-style (may not work)