Serving only 4 - 6 burgers per night and charging only what the customer thinks the burger was worth, this guy might be on to a good idea by making himself super-exclusive.
https://pulutan.club/videos/the-burg...ng-in-bangkok/
Has anyone tried it? Is anyone going to book 4 months ahead to try it?
I do like his way of slicing the meat with the grain so that the grinder cuts across the grain. Probably need NZ cheese, though.