Make your own burger from scratch

Ingredients:

• 1 kg of beef shoulder-neck cut, cut into 2.5 cm cubes.
• 4 tablespoons salted butter, room temperature
• 4 brioches, cut in half horizontally
• 4 slices of cheese
• Avocado slices, for serving
• Steamed broccoli, for serving

Preparation:

1. Place the beef pieces in a single layer on a baking sheet, spacing them slightly apart. Freeze the meat until it begins to set around the edges but is still pliable, 15 to 30 minutes. Freeze the food processor blade along with the meat.
2. Place half the meat in a food processor with the chilled blade and pulse until coarsely ground (10-15 1-second pulses), stopping as needed to redistribute the meat in the bowl with a wooden spoon. Transfer the ground meat to a baking sheet (just tip it out of the bowl and try not to touch it too much). Grind the remaining beef in the same manner. Place the ground meat on the baking sheet and inspect it carefully, picking out any long strands of sinew or large pieces of tough meat or fat. Season with salt and pepper.
3. Divide the minced meat into 4 equal mounds. Form them into 4 large, thin patties (about 10 cm wide) using your hands. Do not pack the minced meat too tightly.
4. Heat a large cast-iron skillet or heavy-bottomed frying pan over high heat. Brush the cut sides of the buns with butter. Toast the buns in the skillet until golden brown, about 2 minutes.
5. Working in two batches, place the beef patties in the skillet and press them immediately with a spatula; do not flatten them. Cook until golden brown on the bottom, 4 to 5 minutes. Flip, top each patty with a slice of cheese, and cook until the other side is crispy and the cheese is melted, about 4 more minutes. Place the patties on toasted buns; top with a slice of avocado. Serve the burgers with steamed broccoli.