In this recipe, Heston uses grams for both solid and liquid measurements for pinpoint accuracy. To weigh liquids, any suitable container can be placed on digital scales and the scales reset to zero.

Ingredients

For the egg wash
50g/1¾oz whole free-range eggs
20g/¾oz free-range egg yolks
dash water
pinch salt
sesame seeds, as needed

For the burgers
625g/1lb 6oz beef chuck
25g/1oz salt
1.2kg/2lb 10¼oz short-rib meat, minimum 30-day dry-aged
625g/1lb 6¼oz beef brisket

For the cheese slices
750ml/1 pint 7fl oz Manzanilla sherry
9 garlic cloves
8 black peppercorns
6 sprigs fresh thyme
16g/½oz sodium citrate (available from chemists)
850g/1lb 14oz Comté cheese
For the tomato concentrate
3kg/6lb 9¾oz tomatoes, very ripe
salt, as needed

For the finished burgers
250g/8¾oz butter
8 sliced buns
16 cheese slices
grapeseed oil, as needed
8 hamburger patties
table salt, as needed
tomato concentrate, as needed
mustard, as needed
mayonnaise, as needed
pickles, as needed
3 of the reserved tomatoes, each cut into 8 slices
½ onion, sliced thinly and the rings blanched for 20 seconds in boiling water
1 head crisp lettuce, such as iceberg

MAKING THE BURGERS
1. Cut the chuck into 3 x 3cm/1 x 1in cubes and toss with the salt in a bowl. Cover with cling film and store in the fridge for six hours. The salt will penetrate the meat during this time and begin to draw out some of the moisture.
2. In the meantime, cut the short-rib and brisket meat into 3 x 3cm/1 x 1in cubes and combine the two.
3. Using a meat grinder with a 3mm plate, grind the short-rib and brisket twice. Refrigerate this meat until very cold.
4. Combine the cold ground meat with the cold diced chuck and mix well.
5. Before you begin the final grinding, place two layers of cling film across a chopping board or baking sheet and position under the mouth of the grinder.
6. Using a coarser, 8mm plate, pass the meat mixture through the grinder. This will retain some larger pieces of the chuck.
7. As the meat comes out of the grinder, have a second person use their hands to lay out the strands of meat on the cling film. Try to keep the grain of the individual strands running lengthwise in the same direction without getting tangled together. To do this, start laying the meat down at the edge of the sheet furthest from the grinder and work across to the closest edge.
8. Wrap the meat up tightly in the clingfilm, twisting the ends in opposite directions to form a log shape. Prick a few holes in it with a pin to release any air pockets trapped inside, then continue to twist the ends to tighten until the log is about 12cm/5in in diameter.
9. Wrap the log in another layer of cling film to keep it from coming apart, and refrigerate until needed.
10. When the meat has chilled thoroughly, place the still-wrapped log on a cutting board and use a very sharp knife to cut slices about 150g/5¼oz in weight. (The cling film helps to keep the meat from falling apart.) Place the finished patties on a baking sheet and refrigerate for later. If you have more patties than you need, they can be individually wrapped at this point and frozen until needed.
11. To finish the patties, take each one between the palms of your hands and gently press into a burger shape the same diameter as the bun and 2cm/¾in thick. Take care to keep the grain of the meat running in the same direction.
12. Cover the burgers with cling film and refrigerate until you are ready to cook them.

MAKING THE CHEESE SLICES
1. Combine the sherry, garlic, peppercorns and thyme in a saucepan and bring to a simmer.
2. Remove from heat and allow the ingredients to infuse for ten minutes.
3. Strain the infused sherry, then allow it to cool.
4. Pour 500ml/18fl oz of the cooled and infused sherry into a pan and whisk in the sodium citrate.
5. Shred the cheese and add to the liquid in small amounts, whisking each addition until it melts and you have a very smooth, fondue-like texture.
6. Pour the liquid cheese on to a large sheet of baking parchment and quickly use a spatula to spread it into a layer about 3mm/1/8in thick. Cool completely.
7. Using a circular cutter or a knife, cut pieces about 10cm/4in in diameter and refrigerate until needed.

MAKING THE TOMATO CONCENTRATE
1. Cut the tomatoes in half and scoop the pulp and seeds into a bowl. Avoid damaging the central veins, so that the sliced tomatoes retain their form. Reserve some of the tomato halves for garnish.
2. Press the pulp through a very coarse sieve to remove any seeds and large pieces of flesh and core.
3. Pour the liquid into a pan and reduce at a simmer until the liquid takes on a thick, ketchup-like consistency. Stir often as the concentrate thickens, and lower the heat to avoid burning it.
4. Season with a little salt. The taste will be very intense, but when spread on the buns, it will really enhance the meaty flavours of the burger.

Throw it all in a bun, or follow the more detailed assembly instructions.