If Looks Could Kale burger

Trim the sinew and connective tissue from the chuck by pulling the lobes of the beef apart, and take the silver skin off the short ribs and brisket, keeping a fair amount of fat.

Cut the meat and fat into one inch cubes and freeze 15 to 20 minutes until firm, then pass through a thoroughly chilled meat grinder, grinding each cut separately to control the ratio.

Mix the ground beef without overworking it, and shape third pound balls into patties with a wall around the outside so they do not dome in the middle. Chill.

Wash, dry and stem the kale, toss it with the garlic powder, kosher salt and olive oil until evenly coated, and spread on a rimmed baking sheet.

Bake at 325 degrees Fahrenheit for 15 to 20 minutes, flipping halfway, until crisp.

Toast the bun in a little oil in a ripping hot cast iron skillet.

Crank the skillet as hot as it will go, lay the patty on fresh oil and season with kosher salt only now. Sear, flip, and top immediately with Gruyere.

Squirt a little water into the pan and cover with a pot lid to melt the cheese, then turn off the flame before it aerosolises the oil.

Set the burger on the toasted bun and pile the crisp kale on top.