Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar Pickles

Ingredients

• 1.3 pounds well-chilled beef brisket trimmed
• 3 ounces well-chilled beef bone marrow 
• 5 ounces well-chilled beef suet 
• 8 servings spiced ketchup 
• 1.3 pounds carne asada meat trimmed
• 8 servings olive oil (for brushing)
• 2 tablespoons miso mixed red with 1/4 cup water until smooth
• 8 slices onion red
• 8 large sesame seed buns halved
• 8 large slices sharp cheddar cheese 
• 1.3 pounds well-chilled short ribs boneless trimmed
• 8 slices tomatoes 
• 8 servings vinegar pickles red
• 8 servings watercress sprigs fresh

Equipment

• food processor
• bowl
• frying pan
• meat grinder

Directions

1. To make this burger,the meats, suet, and marrow must be ground.There are three different ways to do this.
2. Have the butcher grind the meats. Askyour butcher to cut all trimmed meats into3/4-inch pieces, chop the suet and marrow,and grind everything into 1/16-inch pieces.
3. Use a meat grinder.
4. Use a food processor.
5. Cut all trimmedmeats into 1/4-inch pieces. Chop the suetand marrow. Freeze until partially frozen.Working in batches and using on/offturns, grind into 1/16-inch pieces.
6. Combine all ground meats, beef suet, andbone marrow in large bowl and mix lightlywith fork.
7. Add miso mixture and stirlightly just to incorporate (do not overmix).Divide meat mixture into 8 equal portions.Form each portion into scant 4-inch-diameterpatty.
8. Sprinkle both sides ofpatties generously with salt and pepper.
9. Brush 2 large skillets with oil; heatover medium-high heat.
10. Add 4 burgers toeach skillet; cook 3 minutes. Turn burgersover. Cook 2 minutes; top with cheese andcook 30 seconds to 1 minute longer formedium-rare.
11. Remove from heat.
12. Place 1 bun bottom on each of 8 plates.Top each with 1 burger, 1 tomato slice, 1 redonion slice, watercress, and Red Vinegar
13. Pickles.
14. Spread bun tops generously with
15. Spiced Ketchup and place atop burgers.