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Place the meat in the freezer for 30-45 minutes before grinding. It should be firm but not frozen solid. Chill the grinder parts (blade, plate, and bowl) in the fridge.

Transfer brisket to ice water (to stop cooking and give meat a firmer texture). Let stand 5 minutes. Remove brisket from ice water, and pat dry; wrap tightly in plastic wrap.

In fact, the new burger, which clocks in at 1.12 pounds, is almost entirely beef, forgoing the bun and leaving only .12 pounds for cheese, lettuce, tomatoes, onions and condiments.

Easton is a really amazing city, and we’re excited to bring something new to the community.” Bun Busterz is tentatively set to operate 11 a.m. to 8 p.m. daily, Pinargote said.