Preparations for this $23 beast begin about a month before your craving hits. Deep in the underbelly of the Fontainebleau Miami Beach is a chilled, well-aerated room where hundreds of thousands of dollars' worth of beef is dry-aged. Among the racks of ribs, a hulking cow shoulder slowly withers. Evaporation concentrates and intensifies the meat's flavor. Bacteria slowly breaks down the tough connective tissues, giving the meat a gentle texture and a deliciously nutty aroma. After a month, the huge slab is trimmed down, run through a grinder, grilled, and finally tucked into a bun with double-smoked bacon, American cheese sauce, lettuce, and secret sauce. Behold the dry-aged steak burger at Pizza & Burger by Michael Mina. Be patient. Perfection takes time. Hours are 5 p.m. to 12:30 a.m. Monday through Friday and noon to 1 a.m. Saturday and Sunday.
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