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Under 30 Minutes

Under 30 Minutes

Thick Burger

Oozing with juice and loaded with beefy flavor, it's a burger connoisseur's fantasy.

  • prep: 15 mins
    total time: 15 mins
  • yield: Makes 4
Photography: Sang An

Ingredients

  • Safflower oil, for grill
  • 1 1/2 pounds ground beef chuck (80 percent lean)
  • Coarse salt and freshly ground pepper
  • 4 slices sharp white cheddar cheese (4 ounces)
  • 4 large bakery sandwich rolls or buns
  • 4 teaspoons mayonnaise (optional)
  • 1 beefsteak tomato, cut into 4 slices
  • 1/2 Vidalia onion, cut into 1/4-inch rings
  • 4 lettuce leaves, such as green-leaf, Boston, or romaine

Cook's Note

Toppings
It's all about thick slices of tomato, lettuce, and onion -- dainty slivers would get lost in this mammoth sandwich.

Patty
Eighty percent lean ground beef chuck makes for a juicy but not greasy grilled burger. Form the patty loosely to ensure a tender texture (no slapping or patting), and make an indentation in the center to prevent doming.

Seasoning
Salt draws moisture out of meat. Generously season the outside of the patty rather than the meat mixture so the center stays juicy.

Cheese
You need the sharpness of white cheddar to stand up to the beefiness of this burger. Add the cheese immediately after flipping to maximize melt.

Bun
A bakery roll, rather than a packaged bun, is worth it here; it will soak up the juice without getting gummy.

Directions

  1. Step 1

    Preheat grill to medium-high; brush grates with oil.

  2. Step 2

    Gently form beef into four 1-inch-thick patties, about 4 inches in diameter. Make an indentation in the top of each patty. Generously season both sides with salt and pepper.

  3. Step 3

    Grill burgers 3 minutes. Flip, top with cheese, and grill 4 minutes for medium-rare. Toast rolls face-down on grill until just lightly charred, about 30 seconds. Spread them with mayonnaise if you're a condiment die-hard -- though our food editors swear you won't need it.

  4. Step 4

    Sandwich burgers in rolls with tomato, onion, and lettuce.

Source
Martha Stewart Living, August 2012