Gyob Grind Your Own Burgers Recipes

Steps:

• Put the chicken cubes on a baking sheet and put in the freezer until very firm, about 30 minutes. Put the blade and bowl of a food processor in the freezer as well.
• Meanwhile, mix together the cumin, paprika, turmeric, garlic, allspice, chili, cinnamon and 1 tablespoon salt in a bowl. Mix in the olive oil to make a paste.
• Working in 2 batches, put the firm, almost-frozen chicken into the cold food processor and pulse 10 to 15 times until coarsely chopped. Transfer the chopped meat to a bowl and repeat with the remaining chicken cubes. Add the spice blend paste to the meat and mix to gently combine. Divide the meat into 4 balls and flatten into 3/4-inch-thick patties.
• Prepare a grill for medium-high heat. Clean and oil the grates. Brush each patty with some oil, then season with a bit of salt and pepper. Grill until the inside of the patties registers 160 degrees F, about 5 minutes per side. Let the burgers rest for 5 minutes. Butter and toast the rolls.
• Burger Build: On each roll bottom, place 1 leaf of romaine, then a burger and some giardiniera. Add a nice schmear of the Lemon Tahini sauce on each roll top.
• Vigorously whisk the tahini, lemon zest and juice, honey, olive oil and 2 tablespoons water together in a bowl until smooth and creamy. Season with salt and pepper.

Steps:

• Put the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.
• Place half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
• Heat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper.
• In 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature.
• Set a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes.
• Arrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli.
• Mix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.

Steps:

• Place the beef chunks on a baking sheet in a single layer, leaving a little space around each piece. Freeze the meat until it's very firm and starting to harden around the edges but still pliable, 15 to 30 minutes. Freeze the blade of a food processor at the same time.
• Place half of the meat in the food processor fitted with the chilled blade and pulse until coarsely ground, 10 to 15 one-second pulses, stopping to redistribute the meat with a wooden spoon around the bowl as necessary to ensure even grinding. Turn out the meat onto a baking sheet (just dump it out - try not to touch the meat too much). Repeat the grinding with the remaining meat. Spread the meat on the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Season the meat with salt and pepper.
• Divide the meat into 4 equal piles. Form the piles with your hands into 4 large thin patties, about 4 inches wide. The patties should be loosely packed.
• Heat a large cast-iron skillet or large heavy griddle pan over high heat. Spread the butter on the cut sides of the buns. Toast the buns in the skillet until golden brown, about 2 minutes.
• Working in two batches, add the beef patties to the skillet and immediately press them down once with a spatula; do not smoosh them again. Cook until crusty brown on the bottom, 4 to 5 minutes; flip once, top with a piece of cheese and cook until the other side is crusty and the cheese melts, about 4 more minutes. Place the burgers on the toasted buns; top with sliced avocado. Serve with steamed broccoli.