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It’s been put into what I call triage testing. I’m re-testing it, and my revised version will go to my recipe testers. The recipe will return to the site only if it is 100% bulletproof. It must work; it must not be vague or confusing, or in any way open to misinterpretation. Because this is one hell of an expensive recipe, I refuse to let your July 4th celebration—or grilling session—be ruined.
If the recipe makes it through the gauntlet of triage testing, it will be back on the site by the end of July.
I hope you understand. In the meantime, you came here for burgers, well, here are burgers!
Chow,
Burger Mania
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I grind my burger meat regularly, and am always looking for new ideas. I haven’t seen the salting technique in step 4 before. Is that like a little dry aging? Do you remove or rinse off the salt before grinding? I’ve read that you don’t want to salt the ground beef, as it can affect the texture, only salt the outside before cooking. I always use short ribs, and then add whatever else looks good at the market that day. Lately I’ve been adding skirt steak, comes our great!
Jim, yes, it’s kind of like a quick dry aging, which concentrates the flavor. Our testers didn’t remove the salt, but if you wish to do so make sure brush it off, not rinse it in water.
Hello sir. What about using 20% short rips with 20% brisket with 60% chuck with mix meat cuts from angus and prime. What results is lean ratio to fat ratio. I think it’d be 35%, which it’s great for well done grilled. Your recipe is great but maybe cost expensive. Advise me please.
Ahmad, your suggestion sounds perfectly reasonable. Haven’t tried it but I see no reason why it wouldn’t be magnificent. I think you’re right that the lean needs to be higher than the fat, though the richness of the short ribs will bring a loveliness to the burger that is unparalleled.
Oh man, you combine the name Blumenthal and the myth that searing creates a “moisture-sealing crust” just sentences later. Heston has proven that searing does not seal in any juices. To keep meat juicy, allow it to rest, without cutting it for at least half of the time you cook it for (Heston proves this, too).
This episode demonstrates Heston’s sealing research AND the technique which is now called granulated (who coined that anyway?) http://www.youtube.com/watch?v=03h5T_tiyx0
Thanks, goburger, although kindly note that those words are not ours, they’re the words and experience of the creator of this burger (which we admit makes us go weak in the knees). True, we propagated this assertion, which, as you say, contradicts Blumenthal. But we’re all about free speech. And being free to choose which cooking technique one likes. Readers, you heard him. Do as you wish.