When beef prices hit $5 a pound, Peak owner Joel Morales ran to his local Bass Pro Shop to get a meat grinder. Only in a pandemic would brisket and bacon, coarse ground into already-expensive chuck, lessen the expense. Good thing Morales did. The cheeseburger is a new Dallas classic. It tastes like smoke and skies. A 5-ounce patty gets flash seared on the blazing griddle, and it's layered with American cheese, chopped lettuce, onion and pickle. They know the power of good grease — all of those toppings nest under the patty as beef juices come down like rain from a tin roof.