Hamburger from prime rib, red bell pepper, asparagus

BBQ sauce is catsup that is already adjusted with cayenne powder adjusted further with brown sugar and rice vinegar. It is very good.

The hamburger is one of two formed from 1LB slab cut from a prime rib already roasted to medium rare. It's not the best idea. It cannot hold together as well as raw meat will. Raw meat will coalesce in an hour or so in the refrigerator, but this tends to crumble. Chopped in the Cuisineart in pulses half-roasted, half raw and pre-mixed with cold butter the resulting thoroughly cooked burger is very tasty. I will do this again with 100% raw meat. After this pre-ground hamburger meat will be just slumming it. There is no reason to mess around anymore.