Deep fried burger bombs with cheese sauce

Take the meat off the short rib bones, cube it, spread it on a sheet rack and freeze about 30 minutes until about 80 percent frozen.

Roast the leftover bones on a sheet rack at 375F for about 30 minutes.

Toss the grated cheddar with the cornstarch, melt with the evaporated milk in a sauce pot over medium-low heat until bubbly and smooth, then cover and keep warm.

Whisk the eggs, flour and water into a thick batter with no lumps.

Pull the meat off the roasted bones, then reduce them on a teppan with the mirin, soy sauce and vinegar until sticky, sweet and sour.

Grind the part-frozen beef in a food processor filled only 60 to 70 percent, pulsing to pebbles.

Form the ground beef into generous patties, smashed into rounds on a sheet tray.

Toast the hamburger buns in a little butter.

Cook the patties, semi-smashed, seasoned with salt and pepper, until a deep brown crust forms, then flip and top each with two slices of American cheese.

Rest the patties on a wire rack so the excess grease drips off.

Shred the lettuce, dice the red onions and slice the pickles.

Build each burger on the toasted bottom bun: mayo, shredded lettuce, diced onion, two patties stacked, three to four pickle slices, top bun.

Squish the burger to compact it, wrap in saran wrap and chill 30 minutes to set the shape.

Mix the panko with the sesame seeds, minced garlic, minced onion, red pepper flakes, black pepper and kosher salt.

Unwrap the burgers, coat all over in the liquid batter, then roll in the panko mixture and press it on until no gaps show.

Deep fry at 350F until golden brown.

Serve on a plate with a good helping of the warm cheese sauce.

Variation: combine the leftover batter and panko with cut-up cheese slices into a dough, dollop into large balls and bake at 400F until crispy.