NOTE: Shop will be closed from Dec 11th, 2025 until Jan 26th, 2026, while I am in the field on Sable Island.
Calendar orders only will be fulfilled up to Dec 10th.

The Making of the Mission Street Burger

21 December, 2014
Photoshoot

“When I think back on all those burgers I formed by hand, slapping around ground beef thoughtlessly back and forth, back and forth, I weep with shame. Then I brine pork belly in those hot, bitter tears.” Mission Street Food, Myint & Leibowitz (2011)

Polar Operations — We start with a discussion of ingredients and techniques

The crew arrive and the discussion begins.

raw burger ingredients — We start with chuck, brisket and fat

6.5 lbs chuck, brisket and short rib and 1 lb fat.

The GRIND — North Brewing Company beer and MEAT!

It is important to have a supply of good tasty liquid while preparing BURGER!

Many hands are required for handling the delicate grind

Arrival of the GRIND — Lay down the GRIND

As the GRIND leaves the GRINDER it is important to lay it down in long connected strands; why? all will become clear later

The Debate — The BURGER debating society

There were some issues with the GRIND which led the BURGER debating society to start, debating

Meanwhile,….

Miko — Baby Miko

baby Miko sleeps soundly in the next room, dreaming of playing a grand pianoforte. Miko will receive BURGER in a different form later…and

Dogs like BURGER!

Dogs — Kiki waits patiently for the BURGER to fall, its her house so Fennec must await his turn

The GRIND is done and awaits for the next stage….