In the Burger wars, too much is never enough. When April Bloomfield of The Spotted Pig admitted to adding fat to her burgers, I knew what i had to do.
This burger recipe is the best I have come across.
Ask your butcher to grind 1/3 skirt steak, 1/3 untrimmed brisket (from the flat), and 1/3 boneless short rib.
There is a debate about whether one should season the burger mix before you make the patties or after (and just the outside) and it was tested by The Burger Lab and verified by our own test.
It is better to season just the outside of your patties because mixing in salt or acids before hand makes for a dense burger, more akin to a meatball.
That said, there is an increase in taste when mixing in the seasoning, and with THIS recipe, the burger is still going to be incredibly juicy even if you season first.
So - you can either add 1 tablespoon of ourSmoked Habanero BBQ BATHbrine concentrate or 1 tablespoon of the Lime Jalapeno FAJITA BATH Brine concentrate per Lb of meat or brush it on just before cooking (or on to the cooked side just after I flip is as I do).
I place a cast iron griddle directly over my coals, lay down some grape seed oil, then sear for 2-3 minutes per side.
This will be the most delicious burger you've ever tasted and it's great for Memorial Day and Cinco De Mayo cook outs.
I spread some mayo mixed with Lime Jalapeno Fajita Bath on one bun and mayo mixed with the Smoked Habanero BBQ BATH on another.
Grilled Passilla Chilies, charred green onions, cilantro, avocado, and lime juice tops the Lime Jalapeno Burger.
Smoked Mozzarella, Bread N' Butter Chips, and caramelized onions top the Smoked Habanero.