For the Salsa Verde 15g parsley 15g basil leaves 10g mint 1/2 cup extra virgin olive oil 4T capers 8-10 anchovy fillets 1T dijon mustard 4T white wine vinegar Salt and freshly ground black pepper to taste For the meat rub: combine 2T coriander seeds 2T pink pepper corns 2T black pepper corns 1T sumac 1T dried thyme 1T dried rosemary 1T salt
For the beef patties: Beef Brisket cuts Beef Chuck cuts Beef sirloin cuts 3T canola oil Basting sauce to coat the burger Sliced mature cheddar (optional) 4 Hamburger buns Garlic mayonnaise to season Lettuce (optional) Sliced ripe tomatoes per bun Gherkins to top
For the salsa verde: finely chop all the ingredient and combine with the mustard, white wine vinegar and seasoning. Stir to combine all the ingredients and set aside to let the ingredients and flavors marry. Using a meat grinder (or either chop with a very sharp knife) grind together the 3 kinds of meats before seasoning with the meat rub before shaping into patties. Heat the oil over a medium-high heat. Season the patties with salt before placing the patties down gently and cooking for 2-3 minutes before turning over and cooking for another 3 minutes on the other side. Brush with basting sauce and top with a slice cheese if you'd like. Toast the buns cut side down until golden and crisp. Add some garlic mayo to the bottom half of the bun before adding the tomato, lttuce, the burger patty and the salsa verde. Finish with the pickles and the top of the bun.