Ingredients
2 1/2 pounds grass-fed beef, such as chuck or short rib, cut into a large dice, cold
4 ounces bacon, cut into a large dice, cold
4 ounces beef fat, cut into a large dice, cold
Coarse salt and freshly ground pepper
Safflower oil, for brushing
6 slices Monterey Jack
6 brioche rolls, split
1 cup Sun-Dried-Tomato Aioli
Lettuce leaves and sliced tomatoes, for serving
Preparation
Mix together beef, bacon, and fat in a bowl. Grind mixture through the large holes of a meat grinder, then grind again through the fine holes.
Shape ground meat into a 6-inch-long log, about 4 inches in diameter. Cut into 6 equal patties. Generously season with salt and pepper.
Heat grill for direct heat (or a grill pan over medium-high). Brush grates with oil. Grill patties, about 4 minutes a side for medium-rare, placing cheese on top in last minute. Transfer to a plate. Meanwhile, grill rolls until golden.
Spread each side of rolls with 1 tablespoon aioli, then use each roll to sandwich a lettuce leaf, tomato slice, and burger; serve.
