In our this Smash Burger Recipe, we decided to only use ground chuck because is a great meat to use in burgers, and you can buy it anywhere. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it. For best results, ask your butcher to freshly grind beef for you, or do it yourself at home.
Parker House Rolls, half a recipe
670 g (23 oz) ground beef chuck (20% fat)
1 medium sweet onion, chopped
3 dill pickles, chopped
12 slices American Cheese