4 Meat Recipe

Render pancetta (if using fresh)

Place diced pancetta or bacon in a small skillet over medium heat. Cook, stirring occasionally, until fat renders and pieces are crisp, about 6–8 minutes. Transfer rendered pieces to a paper towel-lined plate and reserve fat; let cool slightly.

Combine the ground beef, ground pork, ground lamb and the slightly cooled rendered pancetta in a large bowl.

In a small bowl, soak the breadcrumbs with the milk for 2–3 minutes until moistened. Add the egg and Worcestershire sauce and whisk to combine.

Add the breadcrumb mixture, grated onion, minced garlic (from pork section), chopped parsley, crushed fennel seeds, chopped rosemary, lemon zest, kosher salt and black pepper to the bowl with the meats.

Using your hands or a spoon, gently mix the mixture until just combined — avoid overworking so the final texture stays tender. Mix until uniformly distributed, about 30–60 seconds.

Divide the mixture into 4 equal portions (roughly 6–7 ounces each). Shape each portion into a compact patty about 3/4 to 1 inch thick, creating a slight dimple in the center to prevent puffing while cooking.

Place formed patties on a tray, cover loosely with plastic wrap, and refrigerate for at least 20 minutes (up to 2 hours). Chilling firms them for easier cooking and better texture.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the neutral oil and swirl to coat. When oil is shimmering, add the patties (do not overcrowd; cook in two batches if necessary).

Cook patties for 3–4 minutes on the first side without moving to form a brown crust. Flip and add the butter to the pan; spoon melted butter and rendered juices over the patties as they finish cooking for another 3–4 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C) for medium-well. Adjust time slightly for preferred doneness, remembering pork and ground meats should be cooked through.

If adding cheese, place a slice on each patty during the last 1 minute of cooking and cover the pan briefly to melt.

Transfer cooked patties to a warm plate and let rest 3–5 minutes to redistribute juices.

Toast buns or bread if using. Assemble patties on buns with pickles or greens and any preferred condiments. Serve the 4 Meat patties hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days.