- 4
- 15 mins
- 15 mins
Ingredients
- 1 pound fresh ground beef chuck
- Kosher salt and freshly ground black pepper
- 4 slices yellow American cheese
- 4 sesame seed hamburger buns
- 4 tablespoons mayonnase
- 4 tablespoons ketchup
- 1 cup shredded iceberg lettuce
- 1 small onion, thinly sliced from pole to pole
- 16 crinkle-cut dill pickles, such as Vlasic
- 8 slices ripe beefsteak tomato
Preparation
Step 1
Serious Heat
Placing the shredded lettuce and other toppings underneath the burger patty makes for a more structurally-sound sandwich by providing a stable base and a medium for juices to get absorbed.
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When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
While grill preheats, divide ground beef into 4 even balls. Press them into thin, even patties about 1/2 inch wider than diameter of the buns.
Season patties generously with salt and pepper and place directly over hot side of grill. Cover and cook until grill marks appear, about 2 minutes. Rotate patties 90 degrees and continue cooking until well-charred on first side and juices are beginning to bubble up through the top of the patties, about 2 minutes longer.
Carefullly flip patties and top each with a slice of American cheese. Immediately transfer the patties to the coolest part of the grill. Toast burger buns over direct heat until nicely browned. Transfer buns to a serving platter.
Return burger patties to hot side of the grill for 30 seconds to reheat, then place on top of bottom buns. Close sandwiches with top buns and serve immediately.
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