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Ideal Cheeseburgers
hits:58   Updatetime:2019-1-10 16:12:29

INGREDIENTS

1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
2 tablespoons minced white or yellow onion
1 tablespoon ketchup
1 1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Kosher salt and freshly ground black pepper
4 hamburger buns, split (I recommend brioche buns)
2 tablespoons unsalted butter, softened
4 slices sharp cheddar cheese, each about 2 ounces
4 leaves butter lettuce
Ketchup (optional)
16 dill pickle chips

INSTRUCTIONS

  1. In a medium bowl mix together all the patty ingredients with your hands.  Gently shape the mixture into four patties of equal size about 1 inch thick.  With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent it from doming as it cooks.  Refrigerate the patties until ready to grill.
  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F; 204° – 260° C)
  3. Brush the cooking grates clean.  Lightly season the patties on both sides with salt and pepper.  Spread the cut side of the buns with the butter.  Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F ; 71° C), 9 to 11 minutes, turning once.  During the last 30 seconds to 1 minute of grilling time, place a cheese slice on each patty to melt and toast the bun, cut side down, over direct heat.  Remove from grill.
  4. Build a burger on each bun with a lettuce leaf, a patty, ketchup (if using), and 4 pickle chips.  Serve warm.
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