That’s what I call it … my latest creation. Lappi cheese is the star here. The cheese lady steered me towards it. I was looking at the Muenster, but Goddamn that is so expensive, and there are other choices that are similar, which I love too, but are much cheaper. Hey, who’s kidding who? All these cheeses are pricey, even the Lappi. After sampling it, I was really happy with the velvety soft texture and mild taste! The meat is a chuck roast, that I had ground right before my eyes to ensure freshness. It’s one and a half kilos … or 1500 grams. That’s almost three and a third pounds for all the pecker-headed numb-skulls out there!! Preferably, I like to combine this with sirloin roast, as this gives the perfect flavour, but I didn’t need that much meat and the result is almost the same.

Check out the beautiful colour!! And the almost perfect 80-20 meat to fat ratio … VERY IMPORTANT!! This amount of meat is good for about 8-10 burgers, depending on the size you want. I made 9 this time, and they were nicely portioned … about 6 ounces. Long gone are the good old days when I used to make dozen-ouncers!! After forming them into patties, with the charcoal grill a-blazing I slather them with refrigerated, strained bacon fat (pictured below) that I allowed to come up to room temperature (this just makes the slathering process much easier). If I don’t have the bacon drippings, which more often than not, I don’t … I’ll use room temperature butter … this works just as well, but without the bacon flavour. Now, the $64000 question … why? Well, be patient and pay attention motherfuckers. It’s because this tremendously aids and accentuates the char crust formation that I so love and crave on my wood grilled burgers!! Simple, there you have it … I’m giving away all my secrets here!