• The following recipe makes one double cheeseburger. If you’d like to make multiple, increase quantities as needed. • Chef Benhase specifies freshly ground beef, which would, of course, be delectable. If you can find the freshly ground stuff — or if you own a literal meat grinder — amazing! Otherwise, just opt for ground beef with as much fat as possible, which is exactly what I did. An 80/20 blend (80% lean to 20% fat) worked really nicely for me. • The original recipe only calls for “seasoning,” which could totally just be salt, if you’d like. I opted for seasoned salt and loved the extra oomph it gave the burger, but you could also use plain ol’ salt and pepper if you’d prefer. There’s a ton of flavor in this burger already, so you do you. Once your beef is divided, lightly compress each portion into burger balls, just until everything adheres. You should still see the individual strands of ground beef instead of smashing them into a solid mass. “Work them as little as possible,” Chef Benhase told BuzzFeed. “It’s important to not emulsify the fats or warm them up.”
