I bought 2 of the fattiest Woohoo chuck roasts I could find at Kroger over the weekend along with a package of top sirloin that was on sale. I cut the chuck and sirloin into strips and ground it once using a 3/4" grinding plate. Then the resulting meat nuggets were mixed and reground through a 3/16" grinding plate. Two 1/2 pound burgers were gingerly patted out from the mountain of ground meat, and conservatively seasoned with flake salt and freshly ground black pepper. Then they were placed in a hot skillet to sear unabated for about 5 minutes. Once a nice caramelization was observed around the edges, they were carefully flipped, and allowed to continue cooking unmolested. After a few more minutes the droplets of juices forming on top of the burgers turned a pinkish color and started to glisten. I then added a slice of medium cheddar first, then a slice of Havarti on top of the cheddar. Once the cheese's started to droop, the burgers were placed on a buttered and toasted brioche bun, then dressed with crispy bacon, onion, pickles, lettuce, mater, mayo and mustard. They were served with a side of twice fried Kennebec fries and a Pepsi.