John Greeley, the chef at the '21' Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Store-bought ground beef is a fine substitute.
Pairing Note The Chateau Montelena Cabernet Sauvignon 2005 ($42), from the Napa Valley, has layers of ripe red fruit and earth that nicely complement this classic burger. —Ania Zawieja
