- Safflower oil, for grill
- 1 1/2 pounds hamburger chuck (80 % lean)
- Coarse salt and freshly ground pepper
- 4 slices sharp white-colored cheddar cheese (4 ounces)
- 4 large loaves of bread sandwich rolls or buns
- 4 teaspoons mayonnaise (optional)
- 1 beefsteak tomato, reduce 4 slices
- 1/2 Vidalia onion, reduce 1/4-inch rings
- 4 lettuce leaves, for example eco-friendly-leaf, Boston, or romaine
Preheat grill to medium-high brush grates with oil.
Lightly form beef into four 1-inch-thick patties, about 4 inches across. Make an indentation in the top of the each patty. Generously season each side with pepper and salt.
Grill burgers 3 minutes. Switch, top with cheese, and grill 4 minutes for medium-rare. Toast rolls face-lower on grill until just gently charred, about thirty seconds. Spread all of them with mayonnaise if you are a condiment die-hard -- though our food editors swear you will not require it.
Sandwich burgers in rolls with tomato, onion, and lettuce.
It is all about thick slices of tomato, lettuce, and onion -- dainty slivers would explore this mammoth sandwich.
80 percent lean hamburger chuck creates a juicy although not greasy grilled hamburger. Make up the patty loosely to make sure a young texture (no slapping or patting), making an indentation within the center to avoid doming.
Salt draws moisture from meat. Generously season the outdoors from the patty as opposed to the meat mixture therefore the center stays juicy.
You'll need the sharpness of white-colored cheddar to endure the beefiness of the hamburger. Add some cheese soon after flipping to maximise melt.
A loaves of bread roll, as opposed to a packaged bun, makes it worth while here it'll take in the juice without getting gummy.