The Very Best Burgers

• 2 1/2 pounds boneless chuck roast
• Coarse salt and freshly ground pepper
• 1/4 cup sunflower or other neutral-tasting oil
• 3 tablespoons unsalted butter
• 6 hamburger buns (3 1/2 inches), sliced in half
• Suggested accompaniments: lettuce, sliced tomato and onion, pickle slices, cheese slices

1. Grind meat Chill the metal parts of a meat grinder or grinder attachment in the freezer for at least 1 hour prior to use.
2. Cut chuck roast into 3/4- to 1-inch cubes, removing and discarding any sinew or silver skin.
3. Chill meat in freezer 15 minutes, covered with plastic wrap.
4. Fit grinder with the largest die.
5. Grind meat, making sure to work in small batches so as not to overwork the grinder.
6. Remove and wash grinder attachment.
7. Transfer half of ground meat mixture to a bowl; chill in the refrigerator.
8. Fit grinder with the smallest die.
9. On medium speed, pass remaining half of meat through grinder.
10. Add to bowl and freeze 15 minutes.
11. Using your hands, gently combine the two portions of meat.
12. Form burgers and chill Handling as little as possible, form meat into six equal patties, about 4 1/2 inches in diameter and 1 1/4 inches thick; make a slight indention in the center of each.
13. Chill, covered, 15 to 30 minutes.
14. Season both sides of each burger generously with salt and pepper.
15. Cook burgers Heat a large skillet over medium-high heat for 2 minutes.
16. Add enough oil to coat bottom of skillet and heat until shimmering.
17. Working in batches if necessary to avoid crowding the skillet (the patties should be at least 2 inches apart), arrange burgers in skillet and cook for 3 minutes.
18. Reduce temperature to medium-low and flip burgers.
19. Cook for an additional 2 1/2 minutes for medium-rare, 4 minutes for medium, and 6 minutes for medium-well.
20. Serve Transfer to a platter and let rest for 3 minutes; cover to keep warm.
21. Meanwhile wipe out pan with paper towels.
22. Melt half the butter in pan, then add half the buns, cut sides down, and cook until lightly toasted.
23. Repeat with remaining butter and buns.
24. Serve burgers in buns, with suggested accompaniments on the side.
25. To grill burgers, heat grill to medium (see page 162 for Grill Temperature Guidelines).
26. Form burgers as above, seasoning well with salt and pepper.
27. Grill over direct heat, 3 to 5 minutes per side for medium-rare.
28. Alternatively, heat broiler and cook burgers about 4 inches from the heat source for the same amount of time.
29. Cut meat before grinding into small pieces to help keep the grinder from overworking or becoming clogged.
30. Make sure all grinding equipment is thoroughly clean and well chilled at all times.

chuck roast, salt, sunflower, unsalted butter, buns, tomato

Taken from www.epicurious.com/recipes/food/views/the-very-best-burgers-393786 (may not work)