To grind and form the patties:

1. The day before you plan on grinding the beef, do TWO things. Place your meat grinder attachment and all the parts into the freezer, along with 2 mixing bowls (metal preferred.) If your chuck roast is frozen, thaw it for 24 hours in the refrigerator.
2. Cube the meat before removing the meat grinder from the freezer. Take one of the frozen bowls and use it to catch the cubes of meat as you cut them. Cube the chuck roast into 1-2 inch cubes, making the fatty chunks closer to 1 inch.
3. Once all the meat is cut up, place the bowl into the freezer for 30 minutes while you assemble the meat grinder and attach it to your stand mixer. Even though it probably won’t take you that long to prep the grinder, give the meat cubes a full half hour in the freezer.
4. Fit the meat grinder with the medium size grind plate according to the manufacturer’s instructions. Remove the other frozen bowl from the freezer and position it beneath the grinder to catch the beef as it comes out.
5. Turn the stand mixer on to low speed (no faster than level 2) and slowly feed the grinder 3-4 cubes of beef at a time. Wait to add more until the cubes have been pulled away into the blade and are actively being ground. If the beef does get stuck, gently apply downward pressure with the pusher that came with the grinder attachment. Do not press down hard, or the ground meat can splatter.
6. After all the beef has been ground, cover the bowl and store it in the fridge while you clean the grinder and all the parts. This gives the meat a chance to chill down again and stay cold before forming.
7. Use a food scale and 4 inch round cookie cutter to portion out and shape the patties. Weigh out 6 oz of ground meat, and carefully pile it in the center of the cookie cutter. Use a firm, downward pressure to form the patty into the cookie cutter. Hold the pressure for 2-3 seconds before unmolding the patty.
8. Repeat for the remaining ground beef until all the patties are shaped. Add them to a lined baking sheet and cover with plastic wrap. Add the baking sheet to the fridge for at least 30 minutes.

To make the shallot jam and cook the patties:

1. While the patties are chilling in the fridge, set a large cast iron skillet over medium low heat. I like to use an outdoor camping burner or place the pan directly on the grates of a grill. Be sure that you have good control over the heat, or the shallots will burn too quickly.
2. Melt the 3 tablespoons of butter over medium low heat until the sizzling has stopped and the butter begins to smell toasty. Add the shallots to the pan and season with salt and pepper to taste.
3. Stir the shallots to coat with the butter, salt and pepper, and let them cook for a few minutes.
4. Stir the shallots again, and check to see if any pieces are sticking to the bottom of the skillet. Once you start seeing brown fond (cooked on liquids that stick to the pan and turn brown) from the shallots, use a splash of water to deglaze the pan and bring the fond back up into the shallots.
5. Continue doing this every few minutes, as you see more fond appearing. The shallots will slowly soften down and become darker as the process continues.
6. After about 30 minutes, the shallots should be a deep golden brown. Deglaze the pan with a little water one more time, and add the garlic once most of the water has evaporated. Stir the garlic and shallots together until you begin to notice the fond again (it shouldn’t take long) and finally deglaze one more time with the beer instead of water.
7. Stir until the beer has evaporated and the shallot mixture is soft and spreadable. Remove the shallots from the pan and scrape it out well. Don’t wash the pan.
8. Increase the heat to medium, and season 2-3 patties with salt and pepper as desired. Place them seasoned side down onto the skillet. Cook the patties for 7 minutes on the first side, flip once, then cook for another 7 minutes on the other side. Remove the patties once the internal temperature reaches 140 degrees F. Repeat with the remaining patties.
9. After the burgers are off the heat, add a slice of Havarti cheese to each one and allow the patties to rest for 10 minutes.
10. Layer a few slices of lettuce and tomato onto the bottom of each burger bun, followed by the cheesy patty on top. Spread each patty with a generous amount of shallots and top with the top bun.
11. Serve immediately and enjoy!