BURGERS and cheese

The Arrival of the Mission Street Burger

“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”.”

 

The Fat Renderer
The fat for frying the burger is rendered while the burgers are made

Rendering is the separation of the fat from the bone and the protein. We will use this beef fat to fry the burgers.

Where's the burger at?
Where’s the burger at?

The burgers have left the preparation zone and are waiting for the next stage

Finally, the BURGER!
One of 16 burgers

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

Blowtorch and cheese
Blowtorch and cheese

The blowtorch blows to create that perfect cheese melt

BURGERS and cheese
BURGERS and cheese, waiting for their bun

Beef fat, three cuts of meat, cheese…after hours of preparation the burger is close to completion…

The MISSION street BURGER
The MISSION street BURGER

… caper aioli, toasted bun and voila, The Mission Street Burger

End of the meal
End of the meal

Everyone has left the table, but this young mother has not understood

Dog with no BURGER
Dog with no BURGER

And special thanks to the dogs

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Lidgard Photography