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Through a glass case in a new restaurant in San Francisco, I’m watching the chef make lunch. That chef is a Rube Goldberg-like machine, slicing buns, adding condiments, grilling meat, and spitting out a fully prepared hamburger–all without any human intervention. A row of brioche buns moves to the right, dropping one bun down a slot where a tiny saw slices it in half. The machine adds a little clarified butter, toasts the bun, and drops it in a box on a conveyor belt, where the machine squirts a precise amount of each sauce for the order, slices tomatoes and onions in real time, grates cheese, and grinds beef to order before cooking the patty. In five minutes, your meal emerges. I’m a vegetarian, but the meat-eating colleague I brought with me declares that the burger is very, very good.
