Food writer Kenji Alt continues his coverage of serious burger-making tips and burger porn with his latest post on GoodEater.org, where he shows us the secrets behind the $18 local grass-fed burger from Craigie on Main in Cambridge, Massachusetts.
To make up for the leanness of grass-fed meat, chef Tony Maws adds pure beef fat—bone marrow and suet—into the burger mix. He also adds dehydrated miso paste for a kick of umami flavor. A combination of steaming in a CVap oven then griddling on a steel plancha results in a charred and juicy patty. For the rest of the "secrets," go to GoodEater.org.
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