Method Frozen meat can be difficult to chop, so be careful and run them under some cold water so that they are not too slippery.![beef tenderloin beef tenderloin](http://fs.christonium.com/fs_files/12008997287196_beeftenderloinraw.JPG) Chop all the meat in pretty small pieces. Place in the food processor in small batches and pulse until ground. Add the salt and pepper. Heat a cast iron pan for a few minutes on medium-high. Form into 5 ounce patties (150 grams) and place an indentation in the middle of each burger so that when it cooks it does not rise up too much. Cook for about 3-4 minutes on each side. Ingredients 300 grams sausage 454 grams beef tenderloin 2 tablespoons single malt scotch 1 teaspoon kosher salt 1 teaspoon pepper
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