Juicy Pub-Style Burgers with Pub-Style Burger Sauce K1 Case

L1

Level 1: 32 lines

1Their flavor and juiciness, but our biggest discovery came when we transferred the burgers from the stovetop to the oven to finish cooking—the stovetop provided intense heat for searing, while the oven's gentle ambient heat allowed for even cooking, thus eliminating the overcooked gray zone.
2Juicy Pub-Style Burgers
3SERVES 4
4Sirloin steak tips are also sold as flap meat. When stirring the butter and pepper into the ground meat and shaping the patties, take care not to overwork the meat or the burgers will become dense. For the best flavor, season the burgers aggressively just before cooking. The burgers can be topped as desired or with one of the test kitchen's favorite combinations (recipes follow).
52 pounds sirloin steak tips or boneless beef short ribs, trimmed and cut into ½-inch chunks
64 tablespoons unsalted butter, melted and cooled
7Salt and pepper
81 teaspoon vegetable oil
94 large hamburger buns, toasted and buttered
101. Place beef chunks on baking sheet in single layer. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
112. Place one-quarter of meat in food processor and pulse until finely ground into ⅙-inch pieces, about 35 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning workbowl and without directly touching meat. Repeat grinding with remaining 3 batches of meat. Spread meat over baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
123. Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties ¾ inch thick and about 4½ inches in diameter. Refrigerate patties until ready to cook. (Patties can be refrigerated for up to 1 day.)
134. Season 1 side of patties with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 2 minutes. Using spatula, flip burgers over and cook for 2 minutes longer. Transfer patties to rimmed baking sheet and bake until burgers register 125 degrees (for medium-rare), 3 to 5 minutes.
145. Transfer burgers to plate and let rest for 5 minutes. Transfer to buns and serve.
15Pub-Style Burger Sauce
16MAKES ABOUT 1 CUP, ENOUGH FOR 1 RECIPE JUICY PUB-STYLE BURGERS
17¾ cup mayonnaise
182 tablespoons soy sauce
191 tablespoon packed dark brown sugar
201 tablespoon Worcestershire sauce
211 tablespoon minced chives
221 garlic clove, minced
23¾ teaspoon pepper
24Whisk all ingredients together in bowl.
25Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheese
26Heat ½ cup vegetable oil and 3 thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, about 8 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate, season with salt, and let drain until crisp, about 5 minutes. (Cooled shallots can be stored at room temperature for up to 3 days.) Top each burger with ¼ cup crumbled blue cheese before transferring to oven. Top with crispy shallots just before serving.
27Juicy Pub-Style Burgers with Sautéed Onions and Smoked Cheddar
28Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add 1 thinly sliced onion and ¼ teaspoon salt; cook, stirring frequently, until softened and lightly browned, 5 to 7 minutes. Top each burger with ¼ cup grated smoked cheddar cheese before transferring to oven. Top with onions just before serving.
29Juicy Pub-Style Burgers with Peppered Bacon and Aged Cheddar
30Adjust oven rack to middle position and heat oven to 375 degrees. Arrange 6 bacon slices on rimmed baking sheet and sprinkle with 2 teaspoons coarsely ground pepper. Place second rimmed baking sheet on top of bacon and bake until bacon is crisp, 15 to 20 minutes. Transfer bacon to paper towel–lined plate and cool. Cut bacon in half crosswise. Top each burger with ¼ cup grated aged cheddar cheese before transferring to oven. Top with bacon just before serving.
31Juicy Pub-Style Burgers with Mushrooms and Gruyère
32Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add 10 ounces thinly sliced cremini mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until browned, 5 to 7 minutes. Add 1 minced shallot and 2 teaspoons minced thyme and cook until fragrant. Remove skillet from heat and stir in 2 tablespoons dry sherry. Top each burger with ¼ cup grated Gruyère cheese before transferring to oven. Top with mushrooms just before serving.

L2 corrected

Level 2, settled version (corrected), the newest

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untitled	Their flavor and juiciness, but our biggest discovery came when we transferred the burgers from the stovetop to the oven to finish cooking—the stovetop provided intense heat for searing, while the oven's gentle ambient heat allowed for even cooking, thus eliminating the overcooked gray zone.

Metric

#	Ingredient	Quantity	Unit	Sub rows

Recipe Records

#	Entry
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Entry

{"key": "juicy-pub-style-burgers", "title": "Juicy Pub-Style Burgers", "kind": "One of several recipes in this submission", "name_not_printed": false, "page": "", "lines": [2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 25, 26, 27, 28, 29, 30, 31, 32], "photos": [], "lv2": {"title": {"title": "Juicy Pub-Style Burgers", "people_served_lower": "4", "people_served_upper": "4", "total_time_lower": "", "total_time_upper": ""}, "parent": {"relation": "Recipe in the submission", "title": "", "link": "photo-cm07/lv2"}, "ingredient_components": [{"n": 1, "quantity": "2", "unit": "pounds", "ingredient": "sirloin steak tips or boneless beef short ribs", "prep": "trimmed and cut into ½-inch chunks", "optional": "", "guessed": false, "adds": [{"step": 1, "quantity": "2", "unit": "pounds", "guessed": false}], "parts": []}, {"n": 2, "quantity": "4", "unit": "tablespoons", "ingredient": "unsalted butter", "prep": "melted and cooled", "optional": "", "guessed": false, "adds": [{"step": 11, "quantity": "4", "unit": "tablespoons", "guessed": false}], "parts": []}, {"n": 3, "quantity": "unspecifiable", "unit": "", "ingredient": "salt", "prep": "", "optional": "", "guessed": false, "adds": [{"step": 17, "quantity": "unspecifiable", "unit": "", "guessed": false}], "parts": []}, {"n": 4, "quantity": "unspecifiable", "unit": "", "ingredient": "pepper", "prep": "", "optional": "", "guessed": false, "adds": [{"step": 12, "quantity": "1", "unit": "teaspoon", "guessed": false}, {"step": 17, "quantity": "unspecifiable", "unit": "", "guessed": false}], "parts": []}, {"n": 5, "quantity": "1", "unit": "teaspoon", "ingredient": "vegetable oil", "prep": "", "optional": "", "guessed": false, "adds": [{"step": 20, "quantity": "1", "unit": "teaspoon", "guessed": false}], "parts": []}, {"n": 6, "quantity": "4", "unit": "", "ingredient": "large hamburger buns", "prep": "toasted and buttered", "optional": "", "guessed": false, "adds": [{"step": 29, "quantity": "4", "unit": "", "guessed": false}], "parts": []}], "steps": [{"n": 1, "text": "Place sirloin steak tips or boneless beef short ribs chunks on baking sheet in single layer.", "from_sentences": [1], "guessed": false}, {"n": 2, "text": "Freeze sirloin steak tips or boneless beef short ribs until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.", "from_sentences": [2], "guessed": false}, {"n": 3, "text": "Place one-quarter of sirloin steak tips or boneless beef short ribs from the sirloin steak tips or boneless beef short ribs baking sheet in food processor", "from_sentences": [3], "guessed": false}, {"n": 4, "text": "Pulse sirloin steak tips or boneless beef short ribs until finely ground into ⅙-inch pieces, about 35 pulses, stopping and redistributing sirloin steak tips or boneless beef short ribs around bowl as necessary to ensure sirloin steak tips or boneless beef short ribs is evenly ground.", "from_sentences": [3], "guessed": false}, {"n": 5, "text": "Transfer sirloin steak tips or boneless beef short ribs from the sirloin steak tips or boneless beef short ribs food processor to baking sheet, overturning workbowl and without directly touching sirloin steak tips or boneless beef short ribs.", "from_sentences": [4], "guessed": false}, {"n": 6, "text": "Repeat grinding with remaining 3 batches of sirloin steak tips or boneless beef short ribs.", "from_sentences": [5], "guessed": false}, {"n": 7, "text": "Spread sirloin steak tips or boneless beef short ribs over baking sheet", "from_sentences": [6], "guessed": false}, {"n": 8, "text": "Inspect sirloin steak tips or boneless beef short ribs carefully, discarding any long strands of gristle or large chunks of hard meat or fat.", "from_sentences": [6], "guessed": false}, {"n": 9, "text": "Adjust oven rack to middle position", "from_sentences": [7], "guessed": false}, {"n": 10, "text": "Heat oven to 300 degrees.", "from_sentences": [7], "guessed": false}, {"n": 11, "text": "Drizzle melted butter over ground sirloin steak tips or boneless beef short ribs", "from_sentences": [8], "guessed": false}, {"n": 12, "text": "Add 1 teaspoon pepper to the sirloin steak tips or boneless beef short ribs baking sheet.", "from_sentences": [8], "guessed": false}, {"n": 13, "text": "Gently toss the sirloin steak tips or boneless beef short ribs with fork to combine.", "from_sentences": [9], "guessed": false}, {"n": 14, "text": "Divide sirloin steak tips or boneless beef short ribs into 4 lightly packed balls.", "from_sentences": [10], "guessed": false}, {"n": 15, "text": "Gently flatten the balls into patties ¾ inch thick and about 4½ inches in diameter.", "from_sentences": [11], "guessed": false}, {"n": 16, "text": "Refrigerate patties until ready to cook.", "from_sentences": [12], "guessed": false}, {"n": 17, "text": "Season 1 side of patties with salt and pepper.", "from_sentences": [14], "guessed": false}, {"n": 18, "text": "Using spatula, flip patties", "from_sentences": [15], "guessed": false}, {"n": 19, "text": "Season other side of patties.", "from_sentences": [15], "guessed": false}, {"n": 20, "text": "Heat oil in 12-inch skillet over high heat until just smoking.", "from_sentences": [16], "guessed": false}, {"n": 21, "text": "Using spatula, transfer burgers to skillet", "from_sentences": [17], "guessed": false}, {"n": 22, "text": "Cook the burgers without moving for 2 minutes.", "from_sentences": [17], "guessed": false}, {"n": 23, "text": "Using spatula, flip burgers over", "from_sentences": [18], "guessed": false}, {"n": 24, "text": "Cook the burgers for 2 minutes longer.", "from_sentences": [18], "guessed": false}, {"n": 25, "text": "Transfer patties from the burger skillet to rimmed baking sheet", "from_sentences": [19], "guessed": false}, {"n": 26, "text": "Bake until burgers register 125 degrees (for medium-rare), 3 to 5 minutes.", "from_sentences": [19], "guessed": false}, {"n": 27, "text": "Transfer burgers from the burger baking sheet to plate", "from_sentences": [20], "guessed": false}, {"n": 28, "text": "Let the burgers rest for 5 minutes.", "from_sentences": [20], "guessed": false}, {"n": 29, "text": "Transfer the burgers from the burger plate to buns", "from_sentences": [21], "guessed": false}, {"n": 30, "text": "Serve.", "from_sentences": [21], "guessed": false}], "cooking_sentences": [{"n": 1, "section": 1, "sentence": "Place beef chunks on baking sheet in single layer.", "line": 10, "recipe": ""}, {"n": 2, "section": 1, "sentence": "Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.", "line": 10, "recipe": ""}, {"n": 3, "section": 2, "sentence": "Place one-quarter of meat in food processor and pulse until finely ground into ⅙-inch pieces, about 35 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground.", "line": 11, "recipe": ""}, {"n": 4, "section": 2, "sentence": "Transfer meat to baking sheet, overturning workbowl and without directly touching meat.", "line": 11, "recipe": ""}, {"n": 5, "section": 2, "sentence": "Repeat grinding with remaining 3 batches of meat.", "line": 11, "recipe": ""}, {"n": 6, "section": 2, "sentence": "Spread meat over baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.", "line": 11, "recipe": ""}, {"n": 7, "section": 3, "sentence": "Adjust oven rack to middle position and heat oven to 300 degrees.", "line": 12, "recipe": ""}, {"n": 8, "section": 3, "sentence": "Drizzle melted butter over ground meat and add 1 teaspoon pepper.", "line": 12, "recipe": ""}, {"n": 9, "section": 3, "sentence": "Gently toss with fork to combine.", "line": 12, "recipe": ""}, {"n": 10, "section": 3, "sentence": "Divide meat into 4 lightly packed balls.", "line": 12, "recipe": ""}, {"n": 11, "section": 3, "sentence": "Gently flatten into patties ¾ inch thick and about 4½ inches in diameter.", "line": 12, "recipe": ""}, {"n": 12, "section": 3, "sentence": "Refrigerate patties until ready to cook.", "line": 12, "recipe": ""}, {"n": 13, "section": 3, "sentence": "(Patties can be refrigerated for up to 1 day.)", "line": 12, "recipe": ""}, {"n": 14, "section": 4, "sentence": "Season 1 side of patties with salt and pepper.", "line": 13, "recipe": ""}, {"n": 15, "section": 4, "sentence": "Using spatula, flip patties and season other side.", "line": 13, "recipe": ""}, {"n": 16, "section": 4, "sentence": "Heat oil in 12-inch skillet over high heat until just smoking.", "line": 13, "recipe": ""}, {"n": 17, "section": 4, "sentence": "Using spatula, transfer burgers to skillet and cook without moving for 2 minutes.", "line": 13, "recipe": ""}, {"n": 18, "section": 4, "sentence": "Using spatula, flip burgers over and cook for 2 minutes longer.", "line": 13, "recipe": ""}, {"n": 19, "section": 4, "sentence": "Transfer patties to rimmed baking sheet and bake until burgers register 125 degrees (for medium-rare), 3 to 5 minutes.", "line": 13, "recipe": ""}, {"n": 20, "section": 5, "sentence": "Transfer burgers to plate and let rest for 5 minutes.", "line": 14, "recipe": ""}, {"n": 21, "section": 5, "sentence": "Transfer to buns and serve.", "line": 14, "recipe": ""}], "ingredients": [{"n": 1, "ingredient": "2 pounds sirloin steak tips or boneless beef short ribs, trimmed and cut into ½-inch chunks", "heading": "", "line": 5, "guessed": false}, {"n": 2, "ingredient": "4 tablespoons unsalted butter, melted and cooled", "heading": "", "line": 6, "guessed": false}, {"n": 3, "ingredient": "Salt and pepper", "heading": "", "line": 7, "guessed": false}, {"n": 4, "ingredient": "1 teaspoon vegetable oil", "heading": "", "line": 8, "guessed": false}, {"n": 5, "ingredient": "4 large hamburger buns, toasted and buttered", "heading": "", "line": 9, "guessed": false}], "suggested_equipment": [], "cook_time": {"prep": "", "cook": "", "total": ""}, "extras": [{"name": "untitled", "text": "Sirloin steak tips are also sold as flap meat. When stirring the butter and pepper into the ground meat and shaping the patties, take care not to overwork the meat or the burgers will become dense. For the best flavor, season the burgers aggressively just before cooking. The burgers can be topped as desired or with one of the test kitchen's favorite combinations (recipes follow)."}, {"name": "untitled", "text": "(Patties can be refrigerated for up to 1 day.)"}, {"name": "untitled", "text": "Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheese"}, {"name": "untitled", "text": "Heat ½ cup vegetable oil and 3 thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, about 8 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate, season with salt, and let drain until crisp, about 5 minutes. (Cooled shallots can be stored at room temperature for up to 3 days.) Top each burger with ¼ cup crumbled blue cheese before transferring to oven. Top with crispy shallots just before serving."}, {"name": "untitled", "text": "Juicy Pub-Style Burgers with Sautéed Onions and Smoked Cheddar"}, {"name": "untitled", "text": "Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add 1 thinly sliced onion and ¼ teaspoon salt; cook, stirring frequently, until softened and lightly browned, 5 to 7 minutes. Top each burger with ¼ cup grated smoked cheddar cheese before transferring to oven. Top with onions just before serving."}, {"name": "untitled", "text": "Juicy Pub-Style Burgers with Peppered Bacon and Aged Cheddar"}, {"name": "untitled", "text": "Adjust oven rack to middle position and heat oven to 375 degrees. Arrange 6 bacon slices on rimmed baking sheet and sprinkle with 2 teaspoons coarsely ground pepper. Place second rimmed baking sheet on top of bacon and bake until bacon is crisp, 15 to 20 minutes. Transfer bacon to paper towel–lined plate and cool. Cut bacon in half crosswise. Top each burger with ¼ cup grated aged cheddar cheese before transferring to oven. Top with bacon just before serving."}, {"name": "untitled", "text": "Juicy Pub-Style Burgers with Mushrooms and Gruyère"}, {"name": "untitled", "text": "Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add 10 ounces thinly sliced cremini mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until browned, 5 to 7 minutes. Add 1 minced shallot and 2 teaspoons minced thyme and cook until fragrant. Remove skillet from heat and stir in 2 tablespoons dry sherry. Top each burger with ¼ cup grated Gruyère cheese before transferring to oven. Top with mushrooms just before serving."}], "metric": [{"n": 1, "ingredient": "sirloin steak tips or boneless beef short ribs", "quantity": "907", "unit": "g", "source": "calculated", "note": "", "adds": [{"step": 1, "quantity": "907", "unit": "g", "source": "calculated", "guessed": false}]}, {"n": 2, "ingredient": "unsalted butter", "quantity": "59", "unit": "ml", "source": "calculated", "note": "", "adds": [{"step": 11, "quantity": "59", "unit": "ml", "source": "calculated", "guessed": false}]}, {"n": 3, "ingredient": "salt", "quantity": "", "unit": "", "source": "", "note": "", "adds": [{"step": 17, "quantity": "", "unit": "", "source": "", "guessed": false}]}, {"n": 4, "ingredient": "pepper", "quantity": "", "unit": "", "source": "", "note": "", "adds": [{"step": 12, "quantity": "4.9", "unit": "ml", "source": "calculated", "guessed": false}, {"step": 17, "quantity": "", "unit": "", "source": "", "guessed": false}]}, {"n": 5, "ingredient": "vegetable oil", "quantity": "4.9", "unit": "ml", "source": "calculated", "note": "", "adds": [{"step": 20, "quantity": "4.9", "unit": "ml", "source": "calculated", "guessed": false}]}, {"n": 6, "ingredient": "large hamburger buns", "quantity": "", "unit": "", "source": "", "note": "", "adds": [{"step": 29, "quantity": "", "unit": "", "source": "", "guessed": false}]}], "choice_points": [], "goes_with": [], "guesses": [], "notice": "", "records": []}}

{"key": "pub-style-burger-sauce", "title": "Pub-Style Burger Sauce", "kind": "One of several recipes in this submission", "name_not_printed": false, "page": "", "lines": [15, 16, 17, 18, 19, 20, 21, 22, 23, 24], "photos": [], "lv2": {"title": {"title": "Pub-Style Burger Sauce", "people_served_lower": "", "people_served_upper": "", "total_time_lower": "", "total_time_upper": ""}, "parent": {"relation": "Recipe in the submission", "title": "", "link": "photo-cm07/lv2"}, "ingredient_components": [{"n": 1, "quantity": "¾", "unit": "cup", "ingredient": "mayonnaise", "prep": "", "optional": "", "guessed": false, "adds": [{"step": 1, "quantity": "¾", "unit": "cup", "guessed": false}], "parts": []}, {"n": 2, "quantity": "2", "unit": "tablespoons", "ingredient": "soy sauce", "prep": "", "optional": "", "guessed": false, "adds": [{"step": 2, "quantity": "2", "unit": "tablespoons", "guessed": false}], "parts": []}, {"n": 3, "quantity": "1", "unit": "tablespoon", "ingredient": "packed dark brown sugar", "prep": "", "optional": "", "guessed": false, "adds": [{"step": 2, "quantity": "1", "unit": "tablespoon", "guessed": false}], "parts": []}, {"n": 4, "quantity": "1", "unit": "tablespoon", "ingredient": "Worcestershire sauce", "prep": "", "optional": "", "guessed": false, "adds": [{"step": 2, "quantity": "1", "unit": "tablespoon", "guessed": false}], "parts": []}, {"n": 5, "quantity": "1", "unit": "tablespoon", "ingredient": "chives", "prep": "minced", "optional": "", "guessed": false, "adds": [{"step": 2, "quantity": "1", "unit": "tablespoon", "guessed": false}], "parts": []}, {"n": 6, "quantity": "1", "unit": "clove", "ingredient": "garlic", "prep": "minced", "optional": "", "guessed": false, "adds": [{"step": 2, "quantity": "1", "unit": "clove", "guessed": false}], "parts": []}, {"n": 7, "quantity": "¾", "unit": "teaspoon", "ingredient": "pepper", "prep": "", "optional": "", "guessed": false, "adds": [{"step": 2, "quantity": "¾", "unit": "teaspoon", "guessed": false}], "parts": []}], "steps": [{"n": 1, "text": "Add mayonnaise to a bowl", "from_sentences": [1], "guessed": false}, {"n": 2, "text": "Add soy sauce, dark brown sugar, Worcestershire sauce, chives, garlic, and pepper to the bowl with the mayonnaise in it", "from_sentences": [1], "guessed": false}, {"n": 3, "text": "Whisk all ingredients together.", "from_sentences": [1], "guessed": false}], "cooking_sentences": [{"n": 1, "section": 1, "sentence": "Whisk all ingredients together in bowl.", "line": 24, "recipe": ""}], "ingredients": [{"n": 1, "ingredient": "¾ cup mayonnaise", "heading": "", "line": 17, "guessed": false}, {"n": 2, "ingredient": "2 tablespoons soy sauce", "heading": "", "line": 18, "guessed": false}, {"n": 3, "ingredient": "1 tablespoon packed dark brown sugar", "heading": "", "line": 19, "guessed": false}, {"n": 4, "ingredient": "1 tablespoon Worcestershire sauce", "heading": "", "line": 20, "guessed": false}, {"n": 5, "ingredient": "1 tablespoon minced chives", "heading": "", "line": 21, "guessed": false}, {"n": 6, "ingredient": "1 garlic clove, minced", "heading": "", "line": 22, "guessed": false}, {"n": 7, "ingredient": "¾ teaspoon pepper", "heading": "", "line": 23, "guessed": false}], "suggested_equipment": [], "cook_time": {"prep": "", "cook": "", "total": ""}, "extras": [{"name": "untitled", "text": "MAKES ABOUT 1 CUP, ENOUGH FOR 1 RECIPE JUICY PUB-STYLE BURGERS"}], "metric": [{"n": 1, "ingredient": "mayonnaise", "quantity": "177", "unit": "ml", "source": "calculated", "note": "", "adds": [{"step": 1, "quantity": "177", "unit": "ml", "source": "calculated", "guessed": false}]}, {"n": 2, "ingredient": "soy sauce", "quantity": "30", "unit": "ml", "source": "calculated", "note": "", "adds": [{"step": 2, "quantity": "30", "unit": "ml", "source": "calculated", "guessed": false}]}, {"n": 3, "ingredient": "packed dark brown sugar", "quantity": "15", "unit": "ml", "source": "calculated", "note": "", "adds": [{"step": 2, "quantity": "15", "unit": "ml", "source": "calculated", "guessed": false}]}, {"n": 4, "ingredient": "Worcestershire sauce", "quantity": "15", "unit": "ml", "source": "calculated", "note": "", "adds": [{"step": 2, "quantity": "15", "unit": "ml", "source": "calculated", "guessed": false}]}, {"n": 5, "ingredient": "chives", "quantity": "15", "unit": "ml", "source": "calculated", "note": "", "adds": [{"step": 2, "quantity": "15", "unit": "ml", "source": "calculated", "guessed": false}]}, {"n": 6, "ingredient": "garlic", "quantity": "", "unit": "", "source": "", "note": "", "adds": [{"step": 2, "quantity": "", "unit": "", "source": "", "guessed": false}]}, {"n": 7, "ingredient": "pepper", "quantity": "3.7", "unit": "ml", "source": "calculated", "note": "", "adds": [{"step": 2, "quantity": "3.7", "unit": "ml", "source": "calculated", "guessed": false}]}], "choice_points": [], "goes_with": [], "guesses": [], "notice": "", "records": []}}

Empty in this Level 2: choice points, suggested equipment, goes with.

K0

Line roles and recipe starts · code + Haiku

Input and method

What K0 does to it

Inputs to K0

What it reads	Made by	Does K0 wait for it?
Every Level 1 line	Level 1	yes, it is there from the start
Web pages only: each line's role tag from the page	Level 1	yes, it is there from the start

Waits for: nothing; it runs first

Ran at the same time as, in this run: nothing

K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.

Why a model is needed here. This is a photo, so its Level 1 is plain transcribed text with no role tags. A web-page Level 1 carries tags and skips the model entirely.
Code guesses first. Code gives every line a rough first role.
Haiku checks. Haiku 5.5, thinking off, with the full verbatim rules for this step, sees all 32 lines (each cut at 240 characters) with code's guess. It returns one role per line and the line where each recipe's title starts.
Code keeps the valid answers. A role is kept only if the line number and role are real. A line Haiku skips keeps code's guess, and if the call fails, code's guesses stand.

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 2.62 s of 4.6 s
Model: Haiku 5.5, thinking off
Time: 2.1 s
Cost: $0.00064
Tokens: 26,593 rules (cached) + 1,556 new in, 432 out
Haiku's answer: 32 lines answered, 1 changed from code's guess

Output

Result after K0

2 headnote, 1 title, 1 servings, 12 ingredient, 5 method, 1 heading, 10 note. One recipe, starting at line 2.

1Their flavor and juiciness, but our biggest discovery came when we transferred the burgers from the stovetop to the oven to finish cooking—the stovetop provided intense heat for searing, while the oven's gentle ambient heat allowed for even cooking, thus eliminating the overcooked gray zone.headnote
2Juicy Pub-Style Burgerstitlerecipe starts here
3SERVES 4servings
4Sirloin steak tips are also sold as flap meat. When stirring the butter and pepper into the ground meat and shaping the patties, take care not to overwork the meat or the burgers will become dense. For the best flavor, season the burgers aggressively just before cooking. The burgers can be topped as desired or with one of the test kitchen's favorite combinations (recipes follow).headnote
52 pounds sirloin steak tips or boneless beef short ribs, trimmed and cut into ½-inch chunksingredient
64 tablespoons unsalted butter, melted and cooledingredient
7Salt and pepperingredient
81 teaspoon vegetable oilingredient
94 large hamburger buns, toasted and butteredingredient
101. Place beef chunks on baking sheet in single layer. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.method
112. Place one-quarter of meat in food processor and pulse until finely ground into ⅙-inch pieces, about 35 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning workbowl and without directly touching meat. Repeat grinding with remaining 3 batches of meat. Spread meat over baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.method
123. Adjust oven rack to middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties ¾ inch thick and about 4½ inches in diameter. Refrigerate patties until ready to cook. (Patties can be refrigerated for up to 1 day.)method
134. Season 1 side of patties with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 2 minutes. Using spatula, flip burgers over and cook for 2 minutes longer. Transfer patties to rimmed baking sheet and bake until burgers register 125 degrees (for medium-rare), 3 to 5 minutes.method
145. Transfer burgers to plate and let rest for 5 minutes. Transfer to buns and serve.method
15Pub-Style Burger Sauceheading
16MAKES ABOUT 1 CUP, ENOUGH FOR 1 RECIPE JUICY PUB-STYLE BURGERSnote
17¾ cup mayonnaiseingredient
182 tablespoons soy sauceingredient
191 tablespoon packed dark brown sugaringredient
201 tablespoon Worcestershire sauceingredient
211 tablespoon minced chivesingredient
221 garlic clove, mincedingredient
23¾ teaspoon pepperingredient
24Whisk all ingredients together in bowl.note
25Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheesenote
26Heat ½ cup vegetable oil and 3 thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, about 8 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate, season with salt, and let drain until crisp, about 5 minutes. (Cooled shallots can be stored at room temperature for up to 3 days.) Top each burger with ¼ cup crumbled blue cheese before transferring to oven. Top with crispy shallots just before serving.note
27Juicy Pub-Style Burgers with Sautéed Onions and Smoked Cheddarnote
28Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add 1 thinly sliced onion and ¼ teaspoon salt; cook, stirring frequently, until softened and lightly browned, 5 to 7 minutes. Top each burger with ¼ cup grated smoked cheddar cheese before transferring to oven. Top with onions just before serving.note
29Juicy Pub-Style Burgers with Peppered Bacon and Aged Cheddarnote
30Adjust oven rack to middle position and heat oven to 375 degrees. Arrange 6 bacon slices on rimmed baking sheet and sprinkle with 2 teaspoons coarsely ground pepper. Place second rimmed baking sheet on top of bacon and bake until bacon is crisp, 15 to 20 minutes. Transfer bacon to paper towel–lined plate and cool. Cut bacon in half crosswise. Top each burger with ¼ cup grated aged cheddar cheese before transferring to oven. Top with bacon just before serving.note
31Juicy Pub-Style Burgers with Mushrooms and Gruyèrenote
32Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add 10 ounces thinly sliced cremini mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until browned, 5 to 7 minutes. Add 1 minced shallot and 2 teaspoons minced thyme and cook until fragrant. Remove skillet from heat and stir in 2 tablespoons dry sherry. Top each burger with ¼ cup grated Gruyère cheese before transferring to oven. Top with mushrooms just before serving.note

K1

Title, Cook Time, Extras · code + Haiku

Input and method

What K1 does to it

Inputs to K1

What it reads	Made by	Does K1 wait for it?
Lines that are not ingredient, method or heading lines	Level 1	yes, it is there from the start
Each line's role	K0	yes

Waits for: K0

Ran at the same time as, in this run: nothing

K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).

Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 16, 24, 25, 26, 27, 28, 29, 30, 31, 32), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 2.62 s to 4.63 s of 4.6 s
Model: Haiku 5.5, thinking off
Time: 1.6 s
Cost: $0.00045
Tokens: 14,273 rules (cached) + 1,703 new in, 280 out

Output

Result after K1

2 of 3 rows match L2 corrected. Bold text differs.

Title

Title	Serves	Total time
Juicy Pub-Style Burgers	4 to 4	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Extras

Name	Text
untitled	Their flavor and juiciness, but our biggest discovery came when we transferred the burgers from the stovetop to the oven to finish cooking—the stovetop provided intense heat for searing, while the oven's gentle ambient heat allowed for even cooking, thus eliminating the overcooked gray zone.
untitled	Sirloin steak tips are also sold as flap meat. When stirring the butter and pepper into the ground meat and shaping the patties, take care not to overwork the meat or the burgers will become dense. For the best flavor, season the burgers aggressively just before cooking. The burgers can be topped as desired or with one of the test kitchen's favorite combinations (recipes follow).
untitled	MAKES ABOUT 1 CUP, ENOUGH FOR 1 RECIPE JUICY PUB-STYLE BURGERS
untitled	Whisk all ingredients together in bowl.
untitled	Juicy Pub-Style Burgers with Crispy Shallots and Blue Cheese
untitled	Heat ½ cup vegetable oil and 3 thinly sliced shallots in medium saucepan over high heat; cook, stirring frequently, until shallots are golden, about 8 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate, season with salt, and let drain until crisp, about 5 minutes. (Cooled shallots can be stored at room temperature for up to 3 days.) Top each burger with ¼ cup crumbled blue cheese before transferring to oven. Top with crispy shallots just before serving.
untitled	Juicy Pub-Style Burgers with Sautéed Onions and Smoked Cheddar
untitled	Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add 1 thinly sliced onion and ¼ teaspoon salt; cook, stirring frequently, until softened and lightly browned, 5 to 7 minutes. Top each burger with ¼ cup grated smoked cheddar cheese before transferring to oven. Top with onions just before serving.
untitled	Juicy Pub-Style Burgers with Peppered Bacon and Aged Cheddar
untitled	Adjust oven rack to middle position and heat oven to 375 degrees. Arrange 6 bacon slices on rimmed baking sheet and sprinkle with 2 teaspoons coarsely ground pepper. Place second rimmed baking sheet on top of bacon and bake until bacon is crisp, 15 to 20 minutes. Transfer bacon to paper towel–lined plate and cool. Cut bacon in half crosswise. Top each burger with ¼ cup grated aged cheddar cheese before transferring to oven. Top with bacon just before serving.
untitled	Juicy Pub-Style Burgers with Mushrooms and Gruyère
untitled	Heat 2 tablespoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add 10 ounces thinly sliced cremini mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until browned, 5 to 7 minutes. Add 1 minced shallot and 2 teaspoons minced thyme and cook until fragrant. Remove skillet from heat and stir in 2 tablespoons dry sherry. Top each burger with ¼ cup grated Gruyère cheese before transferring to oven. Top with mushrooms just before serving.

Answer

L2 corrected

The settled version (corrected). Bold text differs from the run.

Title

Title	Serves	Total time
	(blank)	(blank)

Cook Time

Prep	Cook	Total
(blank)	(blank)	(blank)

Extras

Name	Text
untitled	Their flavor and juiciness, but our biggest discovery came when we transferred the burgers from the stovetop to the oven to finish cooking—the stovetop provided intense heat for searing, while the oven's gentle ambient heat allowed for even cooking, thus eliminating the overcooked gray zone.
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