Name: Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar Pickles
Cook time: 2 hours
Total time: 10 hours 30 minutes (includes time for making ketchup and pickles)
Yield: Makes 8
Ingredients: 1 1/4 pounds well-chilled beef brisket, trimmed of excess fat and sinew; 1 1/4 pounds well-chilled boneless short ribs, trimmed of excess fat and sinew; 1 1/4 pounds well-chilled hanger steak, skirt steak, or carne asada meat, trimmed of excess fat and sinew; 5 ounces well-chilled beef suet; 3 ounces well-chilled beef bone marrow; 2 tablespoons red miso mixed with 1/4 cup water until smooth; Olive oil (for brushing); 8 large slices sharp cheddar cheese; 8 large sesame seed buns, halved; 8 tomato slices; 8 red onion slices; Fresh watercress sprigs; Red Vinegar Pickles; Spiced Ketchup; Ingredient Info: Suet and bone marrow are sold at some upscale supermarkets. To make sure your market carries both, be sure to call ahead. You may need to special-order the items. Red miso (sometimes labeled aka miso) can be found in the refrigerated Asian foods section of some supermarkets and at natural foods stores and Japanese markets.

Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar PicklesJosé Picayo

At the restaurant, the burgers are served on house-made buns with celery root slaw. For both recipes, go to bonappetit.com.

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