House Burger

This is a horrible picture but I had to post it.

We had a lot of beef scraps left from butchering steaks and a case of pork fat that was given to us along with 290.1. So I had to do it; we made an 80/20 ground beef, made it into burgers and cooked them on our wood grill.

They were incredible. We ran them on the menu for a couple days and they sold like crazy.

I suggest this to anyone that has some extra pork fat laying around, or just go get some.


4 Responses to “House Burger”

  1. Good looking stuff, nice to see chefs that are proud and want to share ideas and experiences rather than horde them.

  2. can this be done wit out the pig fat

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