RECIPE

Thick Burger

PREP: 15 MINS

TOTAL: 15 MINS

Serves 4

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Sang An

Directions

1.

Preheat grill to medium-high; brush grates with oil.

2.

Gently form beef into four 1-inch-thick patties, about 4 inches in diameter. Make an indentation in the top of each patty. Generously season both sides with salt and pepper.

3.

Grill burgers 3 minutes. Flip, top with cheese, and grill 4 minutes for medium-rare. Toast rolls face-down on grill until just lightly charred, about 30 seconds. Spread them with mayonnaise if you're a condiment die-hard -- though our food editors swear you won't need it.

4.

Sandwich burgers in rolls with tomato, onion, and lettuce.

COOK'S NOTES

  • Eighty percent lean ground beef chuck makes for a juicy but not greasy grilled burger. Form the patty loosely to ensure a tender texture (no slapping or patting), and make an indentation in the center to prevent doming.
  • Salt draws moisture out of meat. Generously season the outside of the patty rather than the meat mixture so the center stays juicy.
  • You need the sharpness of white cheddar to stand up to the beefiness of this burger. Add the cheese immediately after flipping to maximize melt.
  • A bakery roll, rather than a packaged bun, is worth it here; it will soak up the juice without getting gummy.

Ingredients

  • Safflower oil, for grill
  • 1 1/2 pounds ground beef chuck (80 percent lean)
  • Coarse salt and freshly ground pepper
  • 4 slices sharp white cheddar cheese (4 ounces)
  • 4 large bakery sandwich rolls or buns
  • 4 teaspoons mayonnaise (optional)
  • 1 beefsteak tomato, cut into 4 slices
  • 1/2 Vidalia onion, cut into 1/4-inch rings
  • 4 lettuce leaves, such as green-leaf, Boston, or romaine

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