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The Ultimate Cheeseburger

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Making a burger sounds like a simple endeavor, but to make a truly great one, each of the ingredients you use, from the beef to the bun to the tomato, should be of the best quality. The better the beef, the better the burger, so use organic free-range beef if possible. Don't use extra lean beef—burgers need a little fat to stay juicy."

List of Ingredients

â—¦ 1 ½ pounds ground beef round
â—¦ 1 yellow onion, plus 3 tablespoons minced
â—¦ 1 tablespoon Worcestershire sauce
â—¦ Kosher salt and freshly ground pepper
â—¦ 4 hamburger buns, split
â—¦ 2 tablespoons unsalted butter, melted
â—¦ Canola oil for brushing
â—¦ 4 slices Cheddar cheese
â—¦ 1 large ripe beefsteak or heirloom tomato, sliced
â—¦ 4 leaves butter or red-leaf lettuce
â—¦ Ketchup, for serving
â—¦ Mayonnaise, for serving
â—¦ Bread-and-butter pickles for serving



Recipe

Prepare a grill for direct-heat cooking over medium-high heat.
In a bowl, combine the beef, the 3 tablespoons minced onion, Worcestershire sauce, 1 ½ teaspoons salt, and ¾ teaspoon pepper and mix gently with your hands just until combined. Divide the mixture into four equal portions, and shape each portion into a patty about ¾ inch thick. Brush the cut sides of each bun with the butter.

Cut the whole onion into rounds about ¼ inch thick, but don't separate the rings. Brush the rounds with oil and season with salt and pepper. Lightly oil the cooking grate. Grill the onion rounds, turning once, until slightly softened and grill marks are visible, about 3 minutes on each side. Grill the patties for about 3 minutes, then turn and place a cheese slice on top of each patty. Cook on the second sides for an additional 3 minutes for medium-rare, or until done to your liking. During the last 2 minutes of cooking the patties, place the buns, cut sides down, on the grill and toast until lightly browned.

Transfer the buns, cut side up, to plates. Place a patty on the bottom half of each bun and top with the grilled onions, tomato slices, and lettuce. Serve at once, allowing diners to add ketchup, mayonnaise, and pickles as desired.

Makes 4 servings



• Change It Up:
Mix it up by changing the toppings; use crumbled blue cheese instead of Cheddar, or beer-battered onion rings instead of grilled onions. And sautéed mushrooms or crisp bacon slices are welcome additions to any burger.