You're welcome! About Ultimate Bento, I believe the book is already in the second printing so hopefully it will be available soon!

We started to hand-grind when living in Africa years ago and never looked back. I'll try your hand-chopped method, too--sounds like great texture. Now we are living in Central Europe and the better butchers have incredible grass-fed local beef...and incredible local beers of course for pairing! Much obliged for the extra burger advice. Good news/bad news: Ultimate Bento sold out in Europe, too. Will keep an eye out for the second edition.

It's been almost a decade since I posted this, but I'm glad to hear it's still relevant. To update things a little, I still use the same process for the most part, but there are a few things about the meat I've changed. 1) I now grind my own meat (it's safer, and it allows you to go with a coarser grind). 2) I hand chop some of the hanger steak for an extra coarse grind. This gives the burgers a more meaty texture. 3) I still prefer using grass-fed beef for flavor (I live in Japan now, so I usually get Australian beef), but the fat from wagyu is pretty delicious and the extra muscular fat is trimmed off and discarded here in Japan, is I'll ask the butcher for trimmings and incorporate that into my patty grass-fed patty.

Spectacular recipe, Marc! Leaving the pucks relatively loose, not over-handling the meat, some fridge time exposed and addition of salt only shortly before cooking (the last two really help keep hydration issues in check) are things I'd never thought of--and never saw in countless recipes. Have to say, I'm partial to a good melty blue cheese, aioli and some "tight leafed" salad mix (with arugula and other slightly bitter greens as counterbalance to the terrific natural Maillard effect that this recipe produces), but to each their own of course! I may even try a nice soft sourdough ciabatta next time. My super fussy three toddlers all wolfed them down. They are my toughest critics, so thanks for making my job easier!
P.S. AntiTroll nailed all the salient points regarding Shake Shack comparisons (or lack thereof) and as a former New Yorker there's just no comparison. Your minimalist ingredients and intelligent, unique execution are just perfect. Bravo!

Hi Holderlin, the weight definitely helps get a nice crust. Love the idea of including sliced onions as I like grilled onions on my burger. Totally gonna try that out the next time I make burgers. Thanks for sharing!