San Francisco's Mission Bowling Club is getting a reputation for a tasty burger. According to Michael Bauer's blog entry, Wimpy Wednesday (http://insidescoopsf.sfgate.com/blog/...), the primary ingredients are hanger steak, brisket and chuck in a 1:2:3 ratio. There is salting involved (two days in the spirit of Judy Rodgers?) and some additional beef fat.
I like the way this burger sounds. Has anyone tried this at home? What, if anything, has the good chef neglected to add/mention when relating this recipe.?