|1¾ pounds||Boneless beef chuck cut in 3"x1" strips|
|Fine sea salt|
|Freshly ground pepper|
|4||Squares focaccia, split|
|Red onion slices|
1. In a bowl, toss the meat with ½ tsp salt. Cover with plastic wrap and refrigerate overnight. 2. Coarsely grind the meat in a meat grinder and shape into 1¼-inch-thick patties; work quickly so that the meat remains chilled.
3. Light a grill or heat a grill pan or cast-iron skillet. Season the burgers with salt and pepper and grill or pan-fry over moderately high heat, turning once, for about 4 min per side for medium rate or until done to your liking. Let rest for 2 min, then serve on the focaccia with the sliced tomato and red onion.
Food and Wine
From: Diane Lazarus Date: 17 Jun 96
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