RECIPES: Recipe Details
Weber's Ideal Cheeseburgers
1½ pounds ground chuck (80% lean), preferably ground to order by your butcher
2 tablespoons minced white or yellow onion
1½ teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons unsalted butter, softened
4 hamburger buns, split
4 slices aged cheddar cheese, each about 2 ounces
4 leaves butter lettuce
16 dill pickle chips
1. Mix the patty ingredients, including 1 tablespoon ketchup, ½ teaspoon salt, and ¼ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
3. Lightly season the patties on both sides with salt and pepper. Butter the cut side of the buns. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
4. Build each burger on a bun with a lettuce leaf, a patty, pickles, and ketchup, if desired. Serve immediately
©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance. Used with permission.