Step by Step method

1. Step 1.

   Place beef chunks on a baking sheet in a single layer. Freeze meat until very firm and starting to harden around edges, but still pliable, about 35 minutes.

2. Step 2.

   While the beef is in the freezer, heat 1/2 cup vegetable oil and shallots in a medium saucepan over high heat; cook, stirring frequently, until shallots are golden, about 8 minutes. Using a slotted spoon, transfer shallots to a towel-lined plate, season with salt, and set aside.

3. Step 3.

   Place one-quarter of the meat in the food processor and pulse until finely ground into ¹/16-inch pieces, about 35 one-second pulses, stopping and redistributing the meat around the bowl as necessary to ensure the beef is evenly ground. Transfer meat to the second baking sheet—repeat grinding with remaining three batches of meat. Spread meat over the sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.

4. Step 4.

   Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and add one teaspoon pepper. Gently toss with a fork to combine. Divide the meat into four lightly packed balls. Gently flatten into patties 3/4 inch thick and about 4½ inches in diameter. Refrigerate patties until ready to cook. (Patties can be refrigerated, covered, for up to 1 day.)

5. Step 5.

   Season 1 sides of the patties liberally with salt and pepper. Using a spatula, flip the patties and season the other side. Heat oil in a 12-inch skillet over high heat until just smoking. Using a spatula, transfer the burgers to the skillet and cook without moving for 2 minutes. Using a spatula, flip burgers and cook for 2 minutes longer. Transfer patties to a rimmed baking sheet, top each with 1 ounce crumbled blue cheese, and bake until an instant-read thermometer inserted into the burger registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 6 minutes.

6. Step 6.

   Transfer burgers to plate and let rest for 5 minutes. Transfer to buns, Top with Pub-Style Burger Sauce (see related recipe) and crispy shallots, and serve.