Chef Brandon Miller... Chef Brandon Miller of Carmel’s Mundaka (624-7400) felt someone in Carmel had to do an unbeatable burger, so he crafted a house blend of 25 percent pork butt plus natural Angus sirloin for flavor and chuck for texture, before marinating the mix in mustard and thyme. The subsequent grind happens 50-50 – half fine, half coarse – for cohesion and meatiness, then a cast iron griddle sear, Valdeón Spanish blue cheese, caramelized sweet onions, piquillo peppers, heirloom tomato slices and arugula on a Kelly’s French Bakery potato roll.
Posted on: Thu, 24 Oct 2013 15:09:10 +0000
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