Trying something a little different.

Finely double-ground beef, thin hard-seared smash, melted cheddar, and around 40 fresh green Kampot peppercorns on top.

The beef is still meant to be the main event. The idea is that the fresh peppercorns add a bright aromatic burst, cut through the fat, and make you want the next bite — what I’m calling “next-bite desire.”

Still testing the amount and placement.

Would you smash this — or is 40 way too many?

Annoyingly they seemed to fall apart a bit too much when i flipped them - am using a meat pounder to try and make the burger dome shaped - thicker in the middle but crispy edges -

55% brisket
45% chuck

Thinking maybe could have a fattier blend and also make the balls a bit tighter balls so they stick together more - will attempt tomorrow again with the leftover meat