Grant Achatz's Burger

So how does Next chef Grant Achatz make a burger? Oh, you know, a little pureed bun here, a little dehydrated cornichon there, and a "45—50 gram hunk of short rib...cooked sous vide to medium rare and then finished off on a griddle that's operating at around 1000 degrees." As A Hamburger Today puts it, "That's not a typo — that's a hot-ass flattop." Agreed. [AHT]