One 12-ounce piece boneless top round, coarsely chopped
One 12-ounce piece brisket, coarsely chopped
4 ounces beef fat, coarsely chopped (Or: 2 pounds ground beef with a 75 percent to 25 percent meat-to-fat ratio)
1/4 cup Korean barbecue spice-mix blend, or your favorite barbecue seasoning
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
5 garlic cloves, smashed
5 sprigs fresh thyme
4 thick slices cheddar cheese (may substitute Cheese Foam; see note.)
English muffins, split and toasted (may use any kind of bun or roll of choice)

(Blais likes to dress this burger up with Candied Onions and Pressure-Cooker Braised Bacon — recipes are in his book. The Korean barbecue rub he uses may be purchased from Terra Spice Company ( Plain salt and pepper works fine. Blais suggests using any leftover liquid to cook vegetables.)

If using top round and brisket, in a large bowl, combine the meat, fat and spice mix. Attach the medium-sized die to a meat grinder and grind the beef and fat; then transfer to a medium bowl and mix gently. If using ground beef, form the meat into 4 patties, about 3/4-inch thick, and, with the handle of a wooden spoon, make an indentation in the middle of each patty. (This will prevent the burgers from shrinking into meatball shapes while cooking). Season the patties on both sides, using 1 1/2 teaspoons salt and 1/2 teaspoon pepper for each one.

Heat the vegetable oil in a large cast-iron skillet over high heat until smoking. Place the beef patties in the pan; immediately reduce the heat to medium-high, and cook for 4 minutes; do not press on the burgers so they retain their juices. With a spatula, carefully flip the patties, and add the butter, garlic cloves, and thyme to the pan. Once the butter has melted, tip the pan and baste each burger a few times, spooning the hot butter over it. Continue to cook, basting often, until the burgers are well-browned on the bottom and the meat is medium-rare, 5 to 6 minutes. Remove the burgers from the hot pan, top each with a slice of cheddar, and let rest for 5 minutes.

To make the cheese foam: Put 2 cups heavy cream and 4 ounces cheddar cheese, shredded, in a medium saucepan and warm gently over medium-low heat, stirring frequently, until the cheese is completely melted and the mixture is smooth. Pour the cream into a pitcher or bowl and refrigerate, covered, until cold. When ready to dispense, whisk the cream thoroughly to loosen it; then transfer the mixture to an iSi siphon and charge with 2 charges. Let the canister sit for 5 minutes, then shake it vigorously before dispensing the foam on top of the hot burgers.

Makes 4 burgers.

— Adapted from "Try this at Home" by Richard Blais