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Categories:
ground chuck vegetable oil kosher salt freshly ground black pepper American hamburger buns tomato pickles ketchup
Viewed: 41 - Published at: a year agoIngredients
- 1 1/2 pounds ground chuck (15 to 20 percent fat content)
- Vegetable oil, for oiling the grill
- Kosher salt
- Freshly ground black pepper
- 8 slices American, cheddar, or Swiss cheese (about 6 ounces)
- 4 (4-inch) hamburger buns, split
- Iceberg lettuce
- Sliced tomato
- Sliced pickles
- Ketchup, mayonnaise, mustard
Method
- Divide the meat into 4 equal portions.
- Shape each portion into an even 1/2-inch-thick patty that is about 1 inch wider in diameter than the hamburger buns.
- Using your thumb, make a shallow 1-1/2-inch wide indentation in the center of each patty.
- Transfer the patties to a plate and refrigerate while you prepare the grill.
- Heat a grill pan or outdoor grill to 600 degrees F to 800 degrees F. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
- Season the hamburger patties generously on both sides so that you can see a thin layer of salt and pepper.
- Place the patties on the grill indentation-side up, cover the grill, and cook the patties undisturbed ( press down on them) until grill marks appear on the bottom, about 3 to 4 minutes.
- Using a spatula, flip and cook for about 2 minutes more.
- Place 2 slices of cheese on each patty, cover the grill, and continue cooking until the patties are just slightly pink in the center for medium, about 2 to 3 minutes more.
- Remove to a clean plate and let rest in a warm place or tent loosely with foil.
- While the patties are resting, place the bun halves cut-side down on the grill and toast until golden brown, about 1 minute.
- Remove the buns to a clean serving plate, place a patty on each bun bottom, garnish as desired, and cover with a bun top.
