825 grams minced beef
500 grams minced venison
Shio Kombu (see separate recipe)
70 grams nonfat milk powder
26 grams kosher salt
Burger buns, toasted
Half-sour pickle spears
825 grams chuck steak, preferably wagyu, cut into 1-inch chunks
540 grams boneless short rib, cut into 1-inch chunks
15–20% fat content yields maximum flavour
13 grams regular salt
Salt is vital to the structure of a meatball, meat loaf, or burger patty. In addition to seasoning the meat, it roughs up the proteins, allowing them to bind together.
wd~50: The Cookbook
Anthony Bourdain/Ecco & Slip edition, 2017
Combine the beef mince, venison mince, shio kombu, milk powder and salt.
Refrigerate for 8 hours or up to overnight. (This resting time helps the umami flavour of the seaweed work its way into the burger meat.)
Form into 100gm balls and flatten into 1 cm thick patties.
Sear the burgers on a scorching hot barbeque.
Put the cheese on the patties to melt a bit before removing them from the grill.
Let the burgers rest a minute or two before putting them between toasted buns.
Serve the pickles on the side with sliced onion and ketchup.