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Five ingredients and five steps will get you to burger heaven. Want to take this summer cook-out staple to the next level? Check out our recipe for the Butcher's Burger, which includes three different cuts of beef. This is part of Our site's Best, a collection of our essential recipes.
- 1 1/2 pounds ground beef chuck (20% fat)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 potato rolls (such as Martin's or Oroweat)
Divide meat into 4 equal portions (about 6 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don't pack the meat too tightly.) Lightly press down on the top of the meat with your palm to gently flatten it. Continue rotating and cupping the meat, patting the top of it occasionally, until you've formed a 4"-diameter, 3/4"-thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate. Repeat with remaining portions.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to buns and let stand for 3 minutes before serving.
HARD-PRESSED NO MORE
Spatulas were made for flipping, not pressing on the patty. Hear that hissing sound when you do? That's all the flavorful juices dripping on the coals—they belong in the burger.