photo by Quentin Bacon
My husband, Peter, is the burger cook in our family. When he decides it’s burger night, he makes a huge production of it—all the condiments must be on the table and everyone seated the moment the patties come off the grill. He likes to use ground beef with 15% fat. The fat makes the burgers nice and juicy. He doesn’t think saving such a small amount of fat by using lean meat is worth the compromise in flavor and texture.
Serves 4
1 1/2 pounds ground beef or ground chuck
2 tablespoons Worcestershire sauce
Sea salt and freshly ground black pepper to taste
4 thin slices of Monterey Jack, Cheddar, or Swiss cheese (about 3 ounces)
4 soft deli-style rolls, split
2 tablespoons unsalted butter, melted
1. Prepare a hot fire in a charcoal or gas grill.
2. Put the ground beef in a large bowl and break it up using your fingers. Pour the Worcestershire sauce over the meat and gently shape it into 4 burgers about 1-inch thick; take care not to work the meat any more than necessary or the burgers will become mushy when cooked. Season both sides with salt and pepper and place the burgers on the grill for 3 to 4 minutes; turn and cook another 3 to 4 minutes for medium-rare, or about 6 minutes for medium. Lay a slice of cheese on each burger, close the lid and cook for another 2 to 3 minutes to melt the cheese. Remove the burgers from the grill and let them rest for 3 to 4 minutes, loosely covered with foil to keep warm.
3. While the meat is resting, brush both sides of the rolls with the melted butter and place on the grill to toast lightly, 2 to 3 minutes. Remove the rolls from the grill. Assemble the burgers or place the ingredients on serving platters for guests to assemble their own. Serve warm.
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