Select a fatty cut of beef. Either chuck roast or a combination of chuck and short ribs. 250 g (a bit over 1/2 pound) per burger means you can get a thick patty that’s medium rare inside and charred on the outside. Short ribs have bone and there’s some waste so get more than you need. 2/3 chuck to 1/3 short rib would balance well.
Prepare the melty cheese a day or more before as it needs about 12 hours to set. Burger buns take about 4 hours.
- Cut your chuck along the seams. Discarding the hard chunks of fat but leaving the rest.
- Dice and salt it then put it in the freezer for about an hour—it’s easier to grind when it’s chilled and the beef needs time with the salt. If using a hand grinder put that in the freezer too. Turn over the beef every 15min or so to get it to evenly chill. You don’t want it to actually freeze, just harden a bit.
- Dice the short ribs very small or grind with a 3mm plate. Mix with the chuck.
- Grind your beef with a 5mm plate over a sheet of plastic wrap. Guide the ground beef along the plastic wrap to form a log with the strands all going in the same direction.