Nathan Myhrvold's Modernist Burger

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I am craving a good burger and remembered this. Sounds like a lot of work, but I would love to try it.

From the top down, here's what's in it:

• A top bun, made from scratch, toasted in rendered beef suet.


• Burger glaze made from an emulsified mix of suet, stock, tomato, and smoked salt. Something like meatonnaise.


• Maitake mushroom, sliced into a burger-sized round, sauteed in beef suet.


• Romaine lettuce, sliced into a medallion and infused under pressure with condensed hickory smoke.


• Heirloom tomato, compressed in a vacuum bag to concentrate its flavor and texture.


• Cheese slice made by emulsifying Emmental and Comté cheese into a base of wheat ale, then pouring onto silicone, and slicing. This is an idea cribbed from Heston Blumenthal's playbook.


• The burger, made from short rib ground and formed into a log so that the grain aligns vertically (another Blumenburger technique). Though the patty picture appears to have been grilled, Dr. Myhrvold described a different cooking method: The patty gets cooked sous-vide in suet, dropped in a liquid nitrogen bath, then immediately deep fried to crisp the exterior without overcooking the center.


• Crimini mushroom ketchup flavored with honey, horseradish, fish sauce, ginger, and allspice.


• The bottom bun.

From Serious Eats