Well, now… this is getting interesting.  Of the nine covers we’ve seen so far, this is the fourth cover that features beef (the others being spaghetti with meatballs, grilled cheese and short rib sandwiches, and those unforgettable porterhouses). 

And now, as you can see, the September cover features a burger as big as your face, in your face.  The similarities to the short rib sandwiches are noteably apparent: bread, beef, homemade pickles, and peppery greens.  But the initial reaction is completely opposite…. the short rib sandwich looked rather complicated to make, and turned out to be pretty straightforward. 

My first reaction to this burger was: Meh, a burger.  How hard can it be? 

And then I saw the recipe. These aren’t just any old burgers.  Holy miscellaneous cow parts, Batman!  Here’s the blurb about them on the BA Daily blog:

It took chef Tony Maws six months to create his ultimate burger. The chef-owner of Craigie on Main in Cambridge, Massachusetts, started with the patty. After tons of taste-testing, he got it right–rich and steak-like, with just enough fat to make it juicy and satisfying. The trick? A mix of brisket, short ribs, and hanger steak combined with bone marrow and suet (beef fat). To tie it all together, he added a little miso. Just a touch really cranks up the umami (savoriness). He finished it off with spiced ketchup and a few vinegary pickles–and piled everything on a house-made bun. This fine-tuned burger has become one of the restaurant’s most popular dishes. We predict it will be a hit at your house, too.

Yes, you read correctly: bone marrow, suet, and three kinds of beef.  Plus homemade pickles, spiced ketchup, and fresh baked sesame seed buns.  Whew! 

And actually, I already made these burgers last weekend.  I committed to our friends Scott and Caryn weeks ago that come what may, I’d cook whatever they slapped on the September cover.  I’ll wait and tell you all the details in my full post, but the shopping was the challenge… you should have seen the looks I got when I asked for bone marrow at the meat counter.  Classic.

More soon!