July 5, 2012
Foodie Flex: Grilled piquillo pepper, heirloom tomatoes, arugula and Spanish blue cheese lend the carefully ground fuerte some strength.
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Chef Brandon Miller’s new-and-going-fast “fuerte” burger ($11.50) is a juicy triumph, a saliva symphony that starts with a kick-in of pig butt. “Gotta have some pork fat in burgers,” he says. Pork butt makes up ...