The Ideal Cheeseburger

makes 4 burgers

• 1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
• 2 tbsp minced white or yellow onion]
• 1 1/2 tsp Dijon mustard
• 1/2 tsp Worcestershire Sauce
• 1/2 tsp dried oregano

Toppings:

• Ketchup
• Kosher or sea salt
• freshly ground black pepper
• 2 tbsp unsalted butter, softened
• 4 hamburger buns, split
• 4 slices aged cheddar cheese, each about 2 ounces
• 4 leaves butter lettuce
• 16 dill pickle chips

To Make:

!. Mix the patty ingredients, including 1 tbsp ketchup, 1/2 tsp pepper and then gently form 4 patties of equal size, each about 1 inch thick. With your thumb of the back of a spoon, make an indention about 1 inch across on one side of the patty. This prevents the patty forming a dome as it cooks,
refrigerate the patties until ready to use.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Lightly season both sides of patties with salt and pepper. Butter the cut sides of the buns. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9-11 minutes, turning once.During the last 30 seconds - 1 minute of cooking place a slice of cheese on each patty to melt and toast the buns butter side down over direct heat.

4. Build each burger on a bun with a lettuce leaf, a patty, pickles and ketchup if desired. Serve Immediately.

Serving Suggestion:

Classic Buttermilk Onion Rings