Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar Pickles from Craigie on Main

By battlecj

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
• 8 red onion slices
• Fresh watercress sprigs
• Red Vinegar Pickles (see recipe)
• Spiced Ketchup (see recipe)

Preparation

Step 1

Suet and bone marrow
are sold at some upscale supermarkets. To
make sure your market carries both, be sure
to call ahead. You may need to special-order
the items. Red miso (sometimes labeled oka
miso) can be found in the refrigerated Asian
foods section of some supermarkets and at
natural foods stores and Japanese markets.
back to the grind To make this burger,
the meats, suet, and marrow must be ground.
There are three different ways to do this.
1 Have the butcher grind the meats. Ask
your butcher to cut all trimmed meats into
%-inch pieces, chop the suet and marrow,
and grind everything into Vio-inch pieces.
2 Use a meat grinder (for details, see "Prep
School," page 134).
3 Use a food processor. Cut all trimmed
meats into %-inch pieces. Chop the suet
and marrow. Freeze until partially frozen.
Working in batches and using on/off
turns, grind into Vie-inch pieces.
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-inchdiameter
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.
Spiced Ketchup
PREP 10 minutes TOTAL 10 minutes
hakes about 1% cups Dry mustard and
five spices transform regular old ketchup.
VA cups ketchup
Vi teaspoon ground mace
Vi teaspoon ground coriander
Vj teaspoon dry mustard
V* teaspoon ground ginger
y< teaspoon cayenne pepper
V> teaspoon ground cloves
Whisk all ingredients in small bowl to
blend, do ahead Can be made 1 week
ahead. Cover and chill.
Red Vinegar Pickles
prep 30 minutes TOTAL 8 hours 30 minutes
(includes chilling time)
MAKES ABOUT 4 CUPS
2% cups water
% cup red wine vinegar
6 V*-lnch-thick rounds peeled fresh
horseradish
4 fresh dill sprigs
2 tablespoons salt
2 teaspoons coriander seeds
1V4 teaspoons whole black
peppercorns
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
V4 teaspoon whole allspice
Vt teaspoon juniper berries
1 bay leaf
1 serrano chile, halved (witt'seeds)
1 pound pickling cucumber! 01 Persian
cucumbers, cut into VS-incl -thick
rounds (3Vi to 4 cups)
Vi large red onion, thinly slicet.
ingredient info Juniper berries
are available in the spice section of
most supermarkets.
Bring first 13 ingredients to boil in large
saucepan, stirring until salt dissolves. Place
cucumber rounds and onion in large glass
container. Pour brine over. Cool slightly.
Cover and refrigerate at least 8 hours or
overnight, oo ahead Pickles can be made
2 weeks ahead. Keep refrigerated.