RICH MAN'S HAMBURGERS

Steps:

• CUT the beef into 1-inch chunks.
• Place in food processor in two batches and pulse until it's coarsely ground.
• (Don't overprocess; you want it a little chunky.) Put meat in a bowl and add the shallots, chives, mustard, Tabasco, egg yolks, Worcestershire, cognac, sea salt, capers and pepper.
• With very clean hands, work the ingredients into the meat, then form into three or four burgers about 1 1/2 inches thick.
• PLACE burgers in the refrigerator to chill and firm up while you start a fire in the grill.
• Grill over direct heat about 5 to 6 minutes per side.
• Insert an instant-read thermometer from the side to make sure the center is 160 degrees.
• While burgers are grilling, brush the insides of the rolls with melted butter.
• Place on the grill, cut side down, to toast lightly.
• Serve with Brooklyn Ketchup and your favorite toppings.
• For Brooklyn Ketchup: BEAT all the ingredients together in a small bowl or cup.
• The authors note that the garlic flavor gets stronger if you let it stand for an hour, but don't make it more than 24 hours in advance.
• Makes about 1/4 cup.