Becker Burgers

Ingredients

• 1 ½ pounds ground round or sirloin
• Hide ingredients for 2 tablespoons bacon fat, lard, Clarified Butter, or vegetable oil 1 2 tablespoons bacon fat, lard, Clarified Butter, or vegetable oil (opens in new tab) 2 tablespoons bacon fat, lard, Clarified Butter, or vegetable oil
  • 1 pound butter

  Sub-recipe steps

  1. Melt in a saucepan over low heat: 1 pound butter
  2. Once melted, do not stir. Skim off any foam that comes to the surface.
  3. For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
  4. For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
  5. Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.
• Black pepper
• 2 tablespoons soy sauce
• 2 tablespoons port
• Several drops of hot pepper sauce