I was determined to try this absurdist american icon. I picked out two nice filets, and had them ground at the supermarket this morning. I pattied them, covered them in kosher salt, and seared them in a pan a minute on each side. The meat was so moist it basicly fell apart in the pan, so I scooped it all up and mounded the pink and brown morsels on the toasted sourdough roll. I put a small bit of goat cheese on the mound of expensive meat and voila. Amazing--the burger mantained the flavor of the steak, but aquired the lucious buttery texture of steak tartar. If you can afford filet mignon--try it as a burger. You will be astounded. Just skip the ketchup and veggies.