The Spotted Pig's Chargrilled Burger at Home

Ingredients

• 10 ounces well-marbled boneless short rib, cut into 1-inch pieces
• 10 ounces beef brisket, preferably second-cut, cut into 1-inch pieces
• 12 ounces well-marbled chuck roast or chuck stew meat, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 8 ounces Roquefort cheese, room temperature
• 4 Spotted Pig Burger Buns

Directions

1. If you’re working with a meat grinder, chill the feed shaft, blade, and 3/8ths-inch grinding plate in the freezer for at least 30 minutes before you begin. Put the very cold meat in a large bowl, then run it through the grinder twice; if the fat begins to smear, pause to chill both the meat and the grinder again before continuing.
2. If you’re using a food processor instead, arrange the meat on a sheet tray and freeze it until it feels firm and is just beginning to freeze while still bending a bit, about 15 minutes. In 4 batches, pulse the meat in a 12-cup food processor with 8-10 one-second bursts, moving the meat around between pulses as needed. Scrape each batch into a large bowl, then mix the ground meat together.
3. Shape the meat into 4 patties, each about 4 1/2 inches across and 1 inch thick, and press a shallow dip into the middle of each one.
4. Start a large chimney starter packed with charcoal, 5-6 quarts, about 100 briquettes, and let it burn until the coals have a light coating of gray ash, about 20 minutes. Pour out the coals and arrange them evenly over half of the grill. Set the grill grate in place, cover the grill, and let the grate heat for about 5 minutes. If needed, clean the grate with a grill brush. Sprinkle the patties well with salt and pepper on every side. Set them over the hot side and grill for 1 minute. Turn the burgers and cook for 1 minute more. Turn them again, shifting them as needed so the first side picks up a cross-hatched pattern, and cook for another 1 minute. Turn once more, adjusting to mark the second side the same way, and grill for 1 minute longer. Move the burgers to the cooler side, cover the grill, and continue cooking to your preferred doneness: rare will take about 1 minute, with an instant-read thermometer showing 120 degrees F, while medium will take about 2 1/2 minutes, with the thermometer at 140 degrees F. Set the burgers on a cutting board, place 2 ounces Roquefort cheese on each one, cover loosely with foil, and rest for 5 minutes.
5. While the burgers rest, split the buns. Put the cut sides over the hot side of the grill and press lightly until golden-brown grill marks appear, about 45 seconds to 1 minute. Move the bottom buns to the cooler side so they stay warm. Grill the top buns over the hot side, pressing them into the grates so they get a cross-hatched pattern, about 1 minute total. Set the burgers on the bottom buns, add the top buns, and serve immediately.