It’s been a while since I’ve traveled over there. Have they figured out how to actually make ground beef for a burger or is it still ground so fine that it’s more like sausage?
Don’t know, but I can relate to beef being ground too fine. I always have to talk to the butcher whenever I make chili, because a) I want the proper fat content; and b) I want the proper grind. I don’t want a “burger” grind for chili; I prefer a much coarser grind.
I had the same thought. Maybe the purpose of the cheese is to hide the flavor and texture of the beef.