So I heard through the grapevine that Meatsmith is basically operating as a charity on Tuesdays, sending out their double cheeseburgers for a grand total of $10++. Or as @indulgentism put it: they’re open for robbery.⠀
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Now, the burger may be discounted, but ain’t nothin’ about this brilliant beauty of a burger is cheap. The patties are made from a novel blend that surprised even me. Half the patty is raw ground wagyu brisket, and its other half is...y’all ready for this revelation? It’s ground up wagyu brisket that’s been smoked using Jarrah wood, which is this morning’s wood (ehehehehe giggity giggity goooo).⠀
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Yep, that’s right, Meatsmith’s vaunted Cheeseburger is essentially a brisket burger. Normally a burger patty is made out of a blend of chuck, brisket and sirloin for a profoundly pleasurable patty, and an extra touch of tallow if the chef is extra fancy. However, the Meatsmith Cheeseburger is one of the most strikingly sumptuous burgers I’ve ever had. The unmistakable woody smokiness of the smoked brisket half definitely comes through with every bite.
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The patty itself is a case study in how to season a burger patty to stellar sapidity. Perfectly salted & unforgettably umami, the juicy patty will make your dinner #litaf and will easily dominate your dreams for weeks after. The humble American cheese slices on each patty, as well as the perfect potato buns that are tastefully toasted, ensure that the Cheeseburger is firmly entrenched in the God tier of burgers.⠀
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Yeah, I know, the virus is still out there, but it’s more than worth it to risk it for the brisket. Yep, I’m a burgler, and I have no ragrets.