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1
In a food processor, pulse the Parmesan until very finely ground; it should resemble breadcrumbs.
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2
Transfer to a large bowl and set aside.
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3
Cut the steak tips into 1-inch chunks, then arrange them in a single layer on a rimmed baking sheet.
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4
Place the baking sheet in the freezer for 15 to 20 minutes, or until the pieces of beef are firm, but not frozen solid.
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5
Once the beef is firm, place half of the pieces in the processor (there is no need to wash it out ofter the Parmesan), then pulse until well chopped, but not ground.
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6
This should take about 1 minute of on-off pulsing.
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7
Transfer the chopped beef to the bowl with the cheese, then repeat the procedure with the remaining beef.
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8
Drizzle the fish sauce and soy sauce over the copped beef, then use your hands to mix everything together.
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9
Make sure the cheese is evenly distributed, but try not to knead or overwork the meat.
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10
Divide the meat into 4 portions, then form each into a burger patty.
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11
As you form the patties, use your thumb to press an indentation into the center of each burger.
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12
This prevents the burgers from bulging in the center during cooking.
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13
The burgers can be grilled immediately or refrigerated for up to 2 days.
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14
Grill the burgers over high heat for 1 to 2 minutes per side or until well seared, then either move the burgers to a cooler part of the grill or reduce the flame and cook to desired doneness.
