Ground up a whole brisket from Jack’s Creek MS6-7. Threw in a little bit of chuck to get the fat ratio down. I’d say I’m somewhere between 70/30 and 60/40.
2x125g patties per sandwich
Martin’s 4inch potato roll
Mt Olive dill relish
Burger sauce and raw slices of onions
Beef tallow triple cooked fries using Kenji Lopez’s technique (those things stay crunchy forever !)
by too_low_gear
5 Comments
Damn with a setup like that I’d love to eat a pub burger juicy medium rare very pink center.
Don’t waste a steak self grind on a lace-edge smash burger 😭
I’ve found the best way to make burgers is to use someone else’s kitchen.
Professor Maillard called, he wants his reaction back 🤣. Looks awesome
Damn son, that’s a serious burger station. I salute it. Your burgers looks fire as well.
Dang bro, post your recipe.