The classic American burger.
|Prep Time||15 minutes|
|Grill Used||Kamado Joe|
|Cook Time||8 minutes|
(1½ lbs. hamburger serves 4, use 1 egg)
2¼ lb. ground chuck or ground sirloin
Salt and fresh ground pepper to taste
6 slices cheddar cheese (medium, sharp, extra sharp)
3 tbsp butter (for toasting buns)
6 hamburger buns (split and toasted)
2 large red tomatoes (sliced)
1 large sweet or yellow onion (sliced)
Iceberg lettuce (torn)
6 sliced kosher pickles (Claussen Pickles are excellent)
Condiments: ketchup, mayonnaise, mustard, relish
In a small mixing bowl, add the eggs, salt and pepper to taste, and whisk until thoroughly mixed. In large bowl, loosely break apart the hamburger and add the egg mixture. Mix together, but do not over mix (see tip #6). Divide the hamburger into 6 equal portions. Form each portion into a 3/4” thick patties (see tip #2) and make a dimple (see tip #4). Salt and pepper both sides of each burger patty (optional). Place them on a large plate, cover with clear wrap, and refrigerate at least 1 hour before grilling.
While the hamburger are chilling, slice the tomatoes and onion and tear off enough lettuce leaves for each burger. Place all the items on a plate and refrigerate. Slice the buns, melt the butter and baste the cut sides making sure they are fully covered with the liquefied butter. See the instructions and optio ns for toasting hamburger buns above.
Heat the grill to 400°F (205°C) and place the hamburger patties directly on the grill. Cook for 4-5 minutes, then flip once. Begin toasting the buns and cook the burgers another 3-4 minutes (use a pen thermometer to check for doneness), then place a slice of cheese on each burger. Cook 1-2 minutes or until the cheese is melted. Remove the burgers from the grill and allow them to rest 2-3 minutes (see tip #10). Place the burgers on the toasted bun bottoms with the servings. Add the bun tops and serve with a pickle.