Butcher Burgers

Makes about 6 to 8 burgers 

1 pound sirloin, cut into 1-inch cubes 

1 pound boneless short ribs, cut into 1-inch cubes 

½ teaspoon kosher salt 

¼ teaspoon freshly ground black pepper 

1.Put the meat in a single layer on a plastic-lined tray that fits in the freezer. Chill the meat in the freezer for 20 to 25 minutes, or until firm.  

2.Working in 2 or 3 batches, add the cubed meat to the work bowl fitted with the metal chopping blade. Pulse until uniformly ground, 10 to 12 long pulses. Repeat with the remaining meat. Discard any fatty pieces. 

3.Divide the ground meat evenly into 6 to 8 portions, and then gently form into patties. 

4.When ready to cook, sprinkle the patties evenly with the salt and pepper. If not preparing immediately, wrap each patty individually with plastic and store in the refrigerator for up to 3 days or in the freezer for about 3 months.