The Steamed Cheeseburg

The Burger

• 2 pounds (about 1 kg) fresh-ground 80/20 chuck (ask your butcher for a loose grind)
• Salt, for seasoning

1. Place ¾ inch (2 cm) of water in the bottom of the stockpot and bring to a gentle boil.
2. Divide the ground beef into 6 equal portions and hand-form each into roughly ½-inch