“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](https://lidgardphotography.com/wp-content/uploads/2014/12/47A0275.jpg)
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?](https://lidgardphotography.com/wp-content/uploads/2014/12/47A0278.jpg)
The burgers have left the preparation zone and are waiting for the next stage
![Finally, the BURGER!](https://lidgardphotography.com/wp-content/uploads/2014/12/47A0286.jpg)
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](https://lidgardphotography.com/wp-content/uploads/2014/12/47A02891.jpg)
The blowtorch blows to create that perfect cheese melt
![BURGERS and cheese](https://lidgardphotography.com/wp-content/uploads/2014/12/47A02901.jpg)
Beef fat, three cuts of meat, cheese…after hours of preparation the burger is close to completion…
![The MISSION street BURGER](https://lidgardphotography.com/wp-content/uploads/2014/12/47A02941.jpg)
… caper aioli, toasted bun and voila, The Mission Street Burger
![End of the meal](https://lidgardphotography.com/wp-content/uploads/2014/12/47A02871.jpg)
Everyone has left the table, but this young mother has not understood
![Dog with no BURGER](https://lidgardphotography.com/wp-content/uploads/2014/12/47A0295.jpg)
And special thanks to the dogs