It’s “So Thick” Burger
To make juicy, flavorful burgers, start with ground beef chuck and use a light touch when forming the patties. When the burgers are grilled on one side, top each one with sliced cheddar or Monterey Jack so the cheese is melted when the burger is ready to serve.
- 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
Preheat grill to medium-high; brush grates with oil.
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.
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.
Sandwich burgers in rolls with tomato, onion, and lettuce.
It’s all about thick slices of tomato, lettuce, and onion — dainty slivers would get lost in this mammoth sandwich.
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.
Salt draws moisture out of meat. Generously season the outside of the patty rather than the meat mixture so the center stays juicy.
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.
A bakery roll, rather than a packaged bun, is worth it here; it will soak up the juice without getting gummy.