Add a small amount of salt to a coarse grind of short ribs, then let cure in the fridge overnight. Grind the rest of the meat plain. Re-grind it all together and keep the strings from the grinder parallel. The salt activates the myosin, keeping it from falling apart. Wrap the roll very tight, chill overnight, and slice patties. See Heston Blumenthal, "In Search of Perfection." His recipe is brilliant. His explanation is extraordinary.
3/10/17 at 8:52pm