“The key to the burger is said to be the combination of three cuts of meat, to provide the right texture, flavour, and consistency. Mission Burger calls this “Granulation”.”
Rendering is the separation of the fat from the bone and the protein. We will use this beef fat to fry the burgers.
The burgers have left the preparation zone and are waiting for the next stage
Laying down the grind in long strands, and when cut in to individual burgers, provides columns of beef that create the loose, juicy creation that is a feature of the Mission Street Burger
The blowtorch blows to create that perfect cheese melt
Beef fat, three cuts of meat, cheese…after hours of preparation the burger is close to completion…
… caper aioli, toasted bun and voila, The Mission Street Burger
Everyone has left the table, but this young mother has not understood
And special thanks to the dogs