Kosher salt and freshly ground black pepper
4 deli-cut slices American or cheddar cheese
4 hamburger buns, toasted
Condiments and toppings as desired
Divide the meat into four 8-ounce portions and gently
shape each one into a patty 4½ inches wide by
approximately ¾ inch thick. Place on a flat surface and
create a dimple in the center of each patty by pushing
down with three or four fingers: the dimple should be
about ¼ inch deep and 3 inches across. Season the
burgers generously with salt and pepper. Refrigerate until
ready to use.
TO COOK ON THE GRILL
- Ignite a large chimneyful of charcoal. When the
briquettes are coated in gray ash, pour out and spread
evenly over one side of the grill. Place the cooking grate
in place. Or, if using a gas grill, heat one set of burners to
high and leave the others off. Scrape the cooking grate
clean. - Place the burgers on the cool side of the grill, as far from
the heat as possible, cover, and cook until an instant-read
thermometer inserted in the center of the burgers reads
110°F for medium-rare, or 120°F for medium, 10 to 15
minutes. - Uncover the grill and transfer the burgers to the hot side.
Cook until the first side is well charred, about 1 minute.
Flip the burgers and add the cheese. Continue to cook
until the second side of the burgers is charred and the