Put together a do-it-yourself burger station anchored by chef Elizabeth Karmel's savory beef patty blend. Also try: Beer-Can Chicken
1 pound ground sirloin
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Coarse salt and freshly ground black pepper
Unsalted butter, softened
6 rolls, split
Cheddar or blue cheese, for serving (optional)
Onions, sliced or sauteed, for serving (optional)
Lettuce, for serving (optional)
Tomatoes, for serving (optional)
Pickles, for serving (optional)
Condiments, such as relish, ketchup, mustard, or mayo, for serving (optional)
Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
Place ground sirloin and chuck in a large bowl. Add Worcestershire sauce and dry mustard; season with salt and pepper. Gently shape burgers into six equal patties, each about 3/4 inch thick. Make an imprint in the center of each patty with your thumb. Brush both sides of each patty lightly with olive oil; season with salt.
Place burgers directly over heat; cover and cook for 4 minutes. Turn, and continue cooking until desired level of doneness, 4 to 6 minutes more. If using cheese, top each burger with cheese after turning.
Meanwhile, butter cut sides of buns and place on grill, cut sides down. Grill until lightly toasted, 1 to 2 minutes.
Place burgers on buns and top as desired with onions, lettuce, tomatoes, relish, pickles, ketchup, mayonnaise, and mustard. Serve.