Classic grilled cheeseburgers
Thick, juicy backyard burgers grilled over direct heat with melted cheddar, crisp lettuce, ripe tomato, onion and pickles on toasted buns.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 720 kcal
Ingredients
Method
Heat a gas grill on high with the lid closed. It needs about 10 minutes to get properly hot (around 450°F). Prep everything else while it heats. On charcoal, light a full chimney 15 to 20 minutes ahead and spread the coals for direct heat once they're covered in gray ash.
Divide the beef into 4 portions of about 170 g (6 oz). Gently shape each into a patty about 1/2 inch thick and 1/2 inch wider than your buns, without packing it tight. Press a shallow thumbprint dimple into the center of each so they cook flat instead of puffing up.
Slice the tomato, onion and lettuce and lay them out with the pickles. Season both sides of the patties with the salt and pepper right before grilling.
Brush the hot grates with an oiled paper towel held in tongs. Lay the patties dimple side up over direct heat, close the lid and cook without pressing until they release easily and have dark grill marks.
Flip and cook with the lid closed for 3 minutes more, then lay a slice of cheddar on each and close the lid until the cheese melts and an instant-read thermometer in the center reads 160°F. Toast the buns cut side down at the edge of the grill at the same time.
Build the burgers on the toasted buns with lettuce, tomato, onion, pickles, ketchup and mustard. Serve straight away.
Tips
- Don't press the patties with the spatula while they cook. It squeezes out the juices and causes flare-ups.
- Ground beef should reach 160°F to be safe. If the outsides are charring before the center gets there, move the patties to a cooler part of the grill and close the lid for a minute or two.
- Charcoal is ready when the coals are covered in a thin layer of gray ash and you can only hold your hand 5 inches above the grate for 2 to 3 seconds.
