1/3 Pound Hamburger Patties

About this cut

Our Black Angus ground and pressed into third-pound patties, so there's nothing to do but season and cook. Same beef as our ground, just already shaped and ready to go.

Good for

A hot grill or a screaming hot pan. Season the outside just before they go on, don't press them down while they cook, and flip once. About four minutes a side gets you medium, give or take. Let them sit a minute before they hit the bun.

From our kitchen

Burger night is a Friday thing here, and the patties come out of the freezer Thursday.

We salt them right before they hit the grill and then leave them alone once they're down. One flip, no pressing. Cheese goes on in the last thirty seconds with the lid closed so it melts properly. A slice of raw onion under the patty, a toasted bun, and whatever's ripe on the side. In August that's sliced tomatoes with salt. In November it's a pile of oven fries cooked in our tallow.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within a day or two.