iBurger Blend

Cut the chuck, brisket, and short ribs into 1-inch cubes, trimming any tough silverskin. Spread on a sheet pan and freeze until firm at the edges but not solid, 20–30 minutes. Chill your grinder parts and a large mixing bowl at the same time.

Assemble a meat grinder with a coarse plate (about 3/8 inch). Grind the chilled meats, alternating cuts to distribute them evenly, directly into the chilled bowl. Work quickly to keep everything cold.

Gently toss the ground meat once or twice to lightly combine without compressing. Divide into 6 equal portions (about 1/3 pound each). Form loose 3/4-inch-thick patties with a slight shallow dimple in the center. Refrigerate patties 10 minutes to firm up.

Heat a cast-iron skillet over medium-high until very hot, 3–4 minutes. Add the vegetable oil and swirl to coat.

Season the tops of the patties generously with half the kosher salt and black pepper. Place patties in the skillet seasoned-side down, then season the second side with the remaining salt and pepper.

Sear without moving until the bottoms are deeply browned and beads of juices appear at the top edges, 3–4 minutes. Flip and cook to desired doneness, 2–4 minutes more (130–135°F for medium-rare, 140–145°F for medium).

Transfer to a plate and rest 3 minutes so juices redistribute. Serve immediately as plain patties or use in your preferred burger build.