All Meat Combination Recipe

Prep steak

Pat the strip steak slices dry with paper towels, then lightly season both sides with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside at room temperature while you prepare other components.

In a medium bowl, combine 1 lb ground beef with 1/2 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined; avoid overmixing to keep texture tender. Cover and refrigerate until assembly.

Heat a skillet over medium-high heat. Add bacon pieces and cook until fat renders and edges turn crisp, about 5–7 minutes. Transfer bacon to a paper towel–lined plate, leaving rendered fat in the skillet.

Add the diced pork shoulder to the skillet with the bacon fat. Season with 1/2 tsp kosher salt and 1 tsp smoked paprika. Sear, stirring occasionally, until browned and cooked through, about 6–8 minutes. Transfer to a bowl and let cool slightly.

In the same skillet over medium heat, add the sausage (remove from casing if necessary) and break it up with a spatula. Cook until browned and cooked through, about 6 minutes.

Add the ground lamb to the skillet, season with 1/2 tsp salt and 1/2 tsp dried oregano, and cook, breaking up pieces, until no longer pink, about 5–6 minutes. Remove both sausage and lamb to the bowl with the pork and bacon to cool.

Wipe out the skillet if there is excessive fat, leaving just a thin film. Add 1 tbs olive oil over medium heat. Sauté the finely chopped onion until translucent and beginning to brown at the edges, about 6–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

In a large mixing bowl combine the prepared ground beef (from Beef Components) with the cooled pork, bacon, sausage, and lamb mixture. Add the sautéed onion and garlic, 1 large egg, 1/4 cup panko breadcrumbs, 1 tbs Worcestershire sauce, and 2 tbs chopped fresh parsley. Using your hands, gently mix until all ingredients are evenly incorporated. Do not overwork — stop when mixture holds together. Taste a small pinch by cooking a teaspoon in a skillet and adjust salt/pepper if necessary.

Divide the meat mixture into 4 equal portions for patties or form into 8 smaller slider-size portions. Shape each portion into a compact patty about 3/4" thick, pressing a shallow dimple in the center to prevent doming.

Heat a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tbs olive oil and 1 tbs butter. Once oil is shimmering and butter foaming, add patties in a single layer without crowding. Sear for 3–4 minutes on the first side until a deep brown crust forms.

Flip the patties and add the reserved steak slices to the pan around the patties (steak will cook quickly). Sear the patties for another 3–4 minutes for medium doneness (internal temp ~160°F/71°C for mixed ground meats); cook longer if you prefer well done. For the strip steak slices, cook about 1–2 minutes per side for medium-rare to medium depending on thickness.

If pan is very dry, add 1/2 cup beef or chicken stock and scrape any brown bits from the bottom. Add fresh thyme sprigs and reduce the heat to medium-low; spoon pan juices over the patties for 1–2 minutes to finish cooking and build flavor.

Transfer patties and steak slices to a plate and tent loosely with foil. Let rest 5 minutes. Meanwhile, if desired, return pan to medium heat and swirl in 1 tbs butter to enrich the pan sauce; spoon over the meats.

Serve the All Meat Combination hot — each plate with one patty and a couple of steak slices (or adjust portions for sliders). Garnish with remaining chopped parsley. Offer mustard, pickles, or a simple green salad on the side if desired.