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How To Grind Your Own Burger: The Fat Tyler

How To Grind Your Own Burger: The Fat Tyler

  • Total Time: 40 minutes
  • Yield: 4 1x



For the Burgers:

  • 1/2 pound ground sirloin
  • 1/2 pound ground brisket
  • 1/2 pound ground boneless short rib
  • Salt and freshly ground black pepper
  • 4 slices Cheddar or American cheese, medium thick
  • 1 1/2 tablespoons unsalted butter, melted
  • 4 brioche or egg buns, split

For the Coleslaw

  • 1 head napa cabbage, shredded
  • 1 clove garlic, minced
  • 1/2 small red onion, thinly sliced
  • 1 jalapeno pepper, sliced thin
  • 3 tablespoons champagne vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon Worcestershire sauce


  1. Cut meat into approximate 2″ cubes. Using the food grinder on your Kitchen Aid Stand Mixer, grind your burgers on the larger “coarse” dial into a medium bowl. Sometimes the grinder likes to spit out a bit of meat juice, so it helps to put a cup close to the dial to catch any spurts.
  2. Using your hand(s), gently combine the meats, taking care not to compact the meat to much. Form burgers into 4 equal-sized patties and season liberally with Kosher salt.
  3. If using a grill: Grill the burgers over high heat until medium rare, 3 to 5 minutes per side. Add a slice of cheese to each burger during the last 1-2 minutes of cooking. Brush buns with butter and grill until lightly toasted.
  4. If using a cast iron skillet: preheat over high heat until very, very hot. Place butter in pan and cook burgers over high heat until medium rare, about 3-5 minutes per side. Add slice of cheese to each burger during the last 1-2 minutes of cooking. Remove burgers and add buns to toast slightly.
  5. Let bugers rest for a few minutes, then place onto each bun and top with a few spoonfuls of coleslaw.

For the Coleslaw

  1. In a small mixing bowl, whisk together the vinegar, mustard, mayonnaise, Worcestershire sauce, sugar, and salt until fully combine.
  2. In a medium mixing bowl, mix together the cabbage, garlic, onion, and jalapeno. Pour the dressing over the slaw and toss gently to combine. Cover and refrigerate 1 hour.
  • Prep Time: 30 mins
  • Cook Time: 10 mins