Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar Pickles INGREDIENTS 1 1/4 pounds well-chilled beef brisket, trimmed of excess fat and sinew 1 1/4 pounds well-chilled boneless short ribs, trimmed of excess fat and sinew 1 1/4 pounds well-chilled hanger steak, skirt steak, or carne asada meat, trimmed of excess fat and sinew 5 ounces well-chilled beef suet 3 ounces well-chilled beef bone marrow 2 tablespoons red miso mixed with 1/4 cup water until smooth Olive oil (for brushing) 8 large slices sharp cheddar cheese 8 large sesame seed buns, halved 8 tomato slices Fresh watercress sprigs PREPARATION Combine all ground meats, beef suet, and bone marrow in large bowl and mix lightly with fork. Add miso mixture and stir lightly just to incorporate (do not overmix). Divide meat mixture into 8 equal portions. Form each portion into scant 4-inch-diameter patty. Sprinkle both sides of patties generously with salt and pepper. Brush 2 large skillets with oil; heat over medium-high heat. Add 4 burgers to each skillet; cook 3 minutes. Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat. Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and Red Vinegar Pickles. Spread bun tops generously with Spiced Ketchup and place atop burgers.
Posted on: Sat, 11 Oct 2014 11:07:39 +0000
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