Get our weekly newsletter. »
Unsubscribe at anytime. Don't worry about your email getting into the wrong hands. We won't sell or share it with anyone.
As long as it tastes good I don't see why not. I'm not married to the fries at McDonalds. Too often they are limp and oily anyway.
There's so much bun that this can't possibly be considered a decent burger without a fair amount of surgery. All out of balance as it's served.
If you know a butcher who does dry-aging you can no doubt ask him or her to give/sell you some "scraps" from the dry-aged primals for your ground beef. I have been doing this for years at Westwood Prime Meats in Westwood, NJ, and more recently at Batali's place, The Terry Market, in Port Chester.
I also recommend getting these scraps of meat/fat when you are making a steak, so you can render that fat into clarified butter a la Luger, for that funky, minerally flavor that they have in that sauce of theirs. All of that flavor isn't coming from the beef from what I can tell. It's coming from the tallow/butter sauce.
@TXCraig1, I'd be happy to cook it for you and bring the Shiner Bock if you let me get my hands on that oven of yours.
Mozzarella di bufula pizza Margherita
Mozzarella di bufula pizza Margherita... More