Our friends at Bon Appétit have a brand-new cookbook: The Grilling Book ($45; Andrews McMeel Publishing), packed with over 300 recipes, including this ultra-simple classic cheeseburger.
The Perfect Cheeseburger
- 1½ lb ground beef, preferably chuck (20% fat)
- Vegetable oil, for grill
- 1¼ tsp kosher salt
- ½ tsp freshly ground pepper
- 4 slices American cheese
- 4 potato rolls, sliced
Divide meat into 4 equal portions (about 6 oz each). Place 1 portion on a work surface. Cup your hands around meat and gently shape into a rounded mound. (Use light pressure as you shape so you don’t pack too tightly.) Lightly press down with your palm to flatten meat. Continue rotating and cupping, patting top of meat occasionally, until you have a 4-inch-diameter, ¾-inch-thick patty. Make a small indentation in center with your thumb to help keep burger flat as it cooks. Repeat with remaining portions. Chill until ready to cook.
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Season patties on 1 side with salt and pepper; place on grill, seasoned side down, then season other side. Grill until lightly charred on bottom, 3 to 4 minutes. Turn and top with cheese. Grill to desired doneness (3 to 4 more minutes for medium-rare). Transfer to rolls and let stand 3 minutes before serving.
Serves 4. Per serving: 590 calories, 43g carbs, 40g protein, 28g fat, 120mg cholesterol, 1,360mg sodium, 2g fiber
About the Author
Recipe from The Grilling Book from Bon Appétit/Andrews McMeel Publishing.