Grilled Cheeseburger
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
1 ½ pounds 80 percent lean ground chuck 3 ½ ounces cheddar cheese, Swiss, Monteray Jack, or blue cheese shredded (or crumbled as necessary)1 teaspoon table salt ½ teaspoon ground black pepper vegetable oil for oiling grill rack4 buns and desired topppings
Instructions
- Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal and burn until coals are completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, position grill rack above the coals, and heat until medium-hot (you can hold your hand 5 inches above grill surface for no longer than 3 or 4 seconds).
- Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle cheese, salt and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four 6-ounce portions. Gently toss one portion of meat back and forth between hands to form loose ball. Lightly flatten into patty 3/4-inch thick and about 4 1/2-inches in diameter. Gently press center of patty down until about 1/2-inch thick, creating a slight depression in each patty; repeat with remaining portions of meat.
- Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 2 1/2 minutes. Flip burgers with metal barbecue spatula; continue grilling about 2 minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for medium. Serve immediately.
Yield
Serves 4Ingredients
1 ½ pounds 80 percent lean ground chuck
3 ½ ounces cheddar cheese, Swiss, Monteray Jack, or blue cheese shredded (or crumbled as necessary)
1 teaspoon table salt
½ teaspoon ground black pepper
vegetable oil for oiling grill rack
4 buns and desired topppings
Ingredients
1 ½ pounds 80 percent lean ground chuck
3 ½ ounces cheddar cheese, Swiss, Monteray Jack, or blue cheese shredded (or crumbled as necessary)
1 teaspoon table salt
½ teaspoon ground black pepper
vegetable oil for oiling grill rack
4 buns and desired topppings
Ingredients
1 ½ pounds 80 percent lean ground chuck
3 ½ ounces cheddar cheese, Swiss, Monteray Jack, or blue cheese shredded (or crumbled as necessary)
1 teaspoon table salt
½ teaspoon ground black pepper
vegetable oil for oiling grill rack
4 buns and desired topppings
Instructions
- Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal and burn until coals are completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, position grill rack above the coals, and heat until medium-hot (you can hold your hand 5 inches above grill surface for no longer than 3 or 4 seconds).
- Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle cheese, salt and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four 6-ounce portions. Gently toss one portion of meat back and forth between hands to form loose ball. Lightly flatten into patty 3/4-inch thick and about 4 1/2-inches in diameter. Gently press center of patty down until about 1/2-inch thick, creating a slight depression in each patty; repeat with remaining portions of meat.
- Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 2 1/2 minutes. Flip burgers with metal barbecue spatula; continue grilling about 2 minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for medium. Serve immediately.
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