the perfect hamburger
with garlicky mushrooms, cabot white cheddar, & dijonnaise

Here is a cross-section view. Notice that the grains run straight up and down. This makes every bite super tender and light. You can scarf down a 1/2 lb burger and won’t feel stuffed. To do this, the beef needs to be formed into a giant log as soon as it comes out of the grinder and the grain kept running parallel to the table that it’s being worked on. Then you wrap it up tight like a giant tootsie roll, freeze it, then slice to the desired shape.