Mission Burger from Mission Street Food by Anthony Myint and Karen Leibowitz
Only an ambitious home cook will go the whole nine yards and make something as complex as a granulated burger, but this recipe illustrates a larger point about effort and technique. There’s no...
Ingredients
- 3 pounds of short rib
- 2½ pounds of brisket
- at least ½ cup of kosher salt
- 1–2 pounds beef fat, depending on how fatty your meat is
- rendered beef fat
- plastic wrap (the wider, the better)
- 16 slices monterey jack cheese
- 4 onions
- 16 medium-sized buns, or english muffins
- 3 cups caper aioli
- 4½ pounds of chuck
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