Ultimate Burgers

Ingredients

• 8 servings bacon with black pepper and rosemary
• 8 servings pepper black freshly ground
• 8 servings caramelized onions 
• 8 servings chile ketchup 
• 8  hamburger buns split
• 8 servings kosher salt and pepper black freshly ground
• 8 servings herbed horseradish mayonnaise 
• 8 servings sautéed mushrooms 
• 8 slices swiss cheese thin
• 8 servings tomatoes with sea salt and chives
• 3 pounds ground brisket 
• 3 pounds ground brisket 

Equipment

• bowl
• paper towels
• grill

Directions

1. In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it's about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat.
2. Let burgers rest at least 30 minutes in the refrigerator.
3. Prepare a gas or charcoal grill for high heat (450 to 550; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels.
4. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare*, topping with cheese during the final minute or two.
5. Transfer burgers to a plate. Clean grate with oiled paper towels. Toast buns on grill 1 minute and serve with burgers.
6. *For a medium to well-done burger, cook over medium-high heat (about 45
7. for 10 minutes total; cut to check doneness.
8. TYLER'S FIXES
9. Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you.
10. Don't overwork it. You really don't even need to add salt and pepper to the meat; all the action is in the toppings. Also, let the patties rest before cooking. Otherwise they'll be chewy.
11. Start with a clean cooking grate. Dirt makes food taste bad and makes it stick.
12. Cook it hot.
13. Heat the grill to between 450 and 55
14. Cold burgers on a cold grill are going to stick every time.
15. Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels.