Return of Lucy

@Eoin -- I was at Whole Paycheck and they had something beautiful in the case labeled "ground short rib burger 80/20". Took 2/3rds of a pound of that and mixed it with 2/3rds of a pound of 85/15 chuck bc you need a cardiologist's note to make burgers out of all ground short rib. 

Seriously, the short rib grind was coarse and rich and gorgeous. Added some Montreal seasoning and divided it into 6 equal-sized balls and refrigerated a few hours before forming patties, filling with cheese, combining and sealing. 

It really needed those sweet-hot pickles and jalapeños to add some acid. And I was concerned that a pound and a third wouldn't be enough for 3 Lucys, but with the cheese and rich short rib, there was plenty of meat -- we were plenty stuffed (ha!). 

I'm a recent convert to the Lucy and favor it over the Smash. Controversial opinion for sure. May have to ask for that doctor's note to gather more data!

@GoooDawgs -- I'd never had short rib grind and judging by the way it looked (really coarse and very marbled), I thought it might be too rich by itself.  You can see from the pix how it dominated the mix.  It was awesome with the 85/15 -- very moist, held together well.  I didn't use 80/20 to mix in bc it seemed plenty fatty as it was.  I think any mix would only improve with some brisket mixed in.  Looking forward to seeing what you end up doing!  Keep us posted!