Citysearch Editorial Review.
Gourmet, greasy, arduous to make and perilous to eat, these burgers come from the griddle behind the counter at Duc Loi Supermarket and from the chefs behind Mission Street Food. Using superchef Heston Blumenthal's laborious "granulation" burger technique--weaving strands of chuck together into a sort of meat dreadlock, slicing patties from that, and searing them in beef fat--the MSF boys serve theirs with Monterey jack, caramelized onion and caper aioli on a griddled Acme bun. The beef comes from Harris Ranch, and the fat-searing cooking method yields a grease-dripping meatwich you could prep a Slip 'n Slide with, which is a problem considering there's no convenient place to eat the sucker. To cut the richness, add hot pepper or some pickled veggies.