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Route 66 Burgers

Source of Recipe

From "Weber's Big Book of Burgers"


Recipe Introduction

Like the great ole highway that stretched from Chicago to Los Angeles, these burgers represent a classic Americana style. If you ever drove Route 66 and ate in mom-and-pop restaurants along the way, you might have had burgers just like these.

List of Ingredients

Sauce:
◦  ⅓ cup mayonnaise
◦  2 tablespoons ketchup
◦  1 tablespoon sweet pickle relish
◦  1 tablespoon finely chopped shallot

Patties:
◦  1½ pounds ground chuck (80% lean)
◦  ¾ teaspoon garlic powder
◦  ¾ teaspoon kosher salt
◦  ¼ teaspoon freshly ground black pepper

◦  4 slices American cheese
◦  4 hamburger buns, split
◦  4 leaves Boston lettuce
◦  1 ripe beefsteak tomato, about 6 ounces, cut crosswise into 4 slices


Recipe

Combine the sauce ingredients.

Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

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

Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.

Build each burger on a bun with sauce, a lettuce leaf, a tomato slice, and a patty. Serve warm.


Serves 4