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The Spotted Pig's Chargrilled Burger at Home

The Spotted Pig's Chargrilled Burger at Home

Note: Interested in learning how we developed this recipe? Read about it here.

About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.

The Spotted Pig's Chargrilled Burger at Home

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About This Recipe

Yield:makes 4 half-pound burgers
Active time:30 minutes
Total time:1 hour
Special equipment:meat grinder or food processor
This recipe appears in: Serious Entertaining: A Father's Day Menu For The Whole Family The Burger Lab: Recreating the Spotted Pig's Chargrilled Burger at Home

Ingredients

  • 10 ounces well-marbled boneless short rib, cut into 1-inch pieces (or 8 ounces short rib and 2 ounces beef suet—see note)
  • 10 ounces beef brisket, preferably second-cut, cut into 1-inch pieces
  • 12 ounces well-marbled chuck roast or chuck stew meat, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces Roquefort cheese, room temperature
  • 4 Spotted Pig Burger Buns

Procedures

  1. 1

    IF USING A MEAT GRINDER: Place feed shaft, blade, and 3/8ths-inch grinding plate of meat grinder in freezer for at least 30 minutes before grinding. Combine well-chilled meat in large bowl and grind, passing through grinder twice, re-chilling grinder and meat in between grinds if necessary (i.e. if fat starts to smear).

  2. 2

    IF USING A FOOD PROCESSOR: Spread meat on sheet tray and place in freezer until firm and just starting to freeze, but still malleable, about 15 minutes. Working in four batches, grind meat in 12-cup food processor, processing with 8-10 one-second pulses, redistributing meat between pulses as necessary. Transfer batches to large bowl and combine.

  3. 3

    Form meat into four patties, about 4 1/2 inches wide and 1 inch tall, making slight depression in center of each patty.

  4. 4

    Light large chimney starter filled with charcoal (5-6 quarts, about 100 briquettes), and burn until coals are coated in thin layer of gray ash, about 20 minutes. Empty coals and spread evenly over half of grates. Position grill grate on top of grill, cover grill, and heat until grate is hot, about 5 minutes. Scrub grill clean with grill brush if necessary. Season burger patties generously with salt and pepper on all sides. Place on hot side of grill and cook for 1 minute. Flip burgers and cook for 1 minute longer. Flip burgers again, adjusting as necessary to create cross-hatched grill pattern on first side. Cook for 1 minute longer. Flip once more, adjusting as necessary to create cross-hatched grill pattern on second side and cook for 1 minute longer. Transfer burgers to cool side of grill, cover, and cook until desired temperature is achieved, about 1 minute for rare (120°F on an instant read thermometer), or 2 1/2 minutes for medium (140°F on an instant read thermometer). Transfer burgers to cutting board, top each with 2 ounces Roquefort cheese, tent loosely with foil, and allow to rest 5 minutes.

  5. 5

    Meanwhile, cut buns in half. Toast cut sides on hot side of grill, pressing down gently, until golden-brown grill marks are formed, about 45 seconds to 1 minute. Transfer bun bottoms to cool side of grill to keep warm. Toast top sides of top buns over hot side of grilled, pressing buns into grill grates to form cross-hatched grill pattern about 1 minute total. Place burgers on bun bottoms, top with bun tops, and serve immediately.

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