For $3, can you explain in layman's terms the basic math behind how a $25 cheeseburger might end up on a menu? I've seen chefs with freaking gold leaf on a burger to get to $100 mark, which is a bit stupid, really, because you don't go and eat a fucking burger with gold leaf. And why taint that flavor? So $25 burger, sort of about the patty, the thickness, the blend. It depends on whether it's the chuck or the short rib, a great brioche bun, and how you blend that up with.