2 (3?) weeks eating eggs, beans, and other boring foods (that's another thread I guess) had me really, seriously craving some meat, especially a burger. So I took matters into my own hands, bandannaed and gloved up, and went to Whole Foods. They didn't have any ground meat that looked suitable, so I got an 11 oz pack of deboned short rib and some brioche buns. When home, I stuck the meat in a freezer for a bit, and went to it with my freshly sharpened gyuto. I have to say, hand-mincing meat is very satisfying and I don't see why I'd ever buy ground meat again.
Anyway, I figured I'd use Kenji's double smash burger approach, and made two balls, got some Gruyère sliced thinly, caramelized some onions, and put my Baking Steel Griddle to good use.
This may be the best burger I've ever made at home, and hit the spot like a MF.
