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Weber's Ideal Cheeseburgers

Source of Recipe

From "Weber's Greatest Hits" by Jamie Purviance


Recipe Introduction

For a cheeseburger to merit the word "ideal" in its title, the meat must ooze with beefy, seasoned juices, the cheese must melt into a smooth, rich blanket, the toppings must be fresh and crisp, and the whole ensemble must travel to your mouth on a toasted bun. Open wide. Here comes that ideal cheeseburger.

List of Ingredients

Patties:
◦  1½ pounds ground chuck (80% lean), preferably ground to order by your butcher
◦  2 tablespoons minced white or yellow onion
◦  1 tablespoon ketchup
◦  1½ teaspoons Dijon mustard
◦  ½ teaspoon Worcestershire sauce
◦  ½ teaspoon dried oregano
◦  ½ teaspoon kosher salt
◦  ¼ teaspoon freshly ground black pepper
◦  Kosher salt and freshly ground black pepper

◦  4 hamburger buns, split
◦  2 tablespoons unsalted butter, softened
◦  4 slices sharp Cheddar cheese, each about 2 ounces
◦  4 leaves butter lettuce
◦  Ketchup (optional)
◦  16 dill pickle slices



Recipe

In a medium bowl mix together all the patty ingredients with your hands. Gently shape the mixture into four patties of equal size and about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent it from doming as it cooks. Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium-high heat (400° to 500° F). Brush the cooking grates clean.
Lightly season the patties on both side of the buns with the butter. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F), 9 to 11 minutes, turning once.

During the last 30 seconds to 1 minute of grilling time, place a cheese slice on each patty to melt and toast the buns, cut side down, over direct heat. Remove from the grill.

Build a burger on each bun with a lettuce leaf, a patty, ketchup (if using), and four pickle chips. Serve warm.


Serves 4