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Homemade hamburger on my large

Plcharfoon
Plcharfoon Posts: 32
edited August 2012 in EggHead Forum
I finally (after many attempts!) have achieved hamburger nirvana...

Start with 1/3 chuck, 1/3 brisket, 1/3 short rib and balance out fat content with bone marrow. Added one teaspoon fish sauce per 8 oz of meat and run through the trusty Kitchen-aid.

Maximum crusty sear on my vintage CI griddle (fits perfectly on the Spider)...pull at 125F and assemble with homemade toasted potato buns, onion jam, oven dried tomatoes and special sauce.

Thanks for looking!


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