Best Burger

Simple fresh ingredients and a grill.  It’s all you need for the perfect burger.  Top with whatever condiments suit your fancy.  The key here is the beef chuck – it ensures a juicy burger.  Another key: do not over form the burger into anything too tight (which is what a meatloaf resembles).  Loosely formed burgers = juicy ones.  Also, resist the urge to continuously flip the burger!  Leave it alone a bit.  Place it on a hot grill and leave it 3-5 minutes (depending on how well you like it), then flip it ONCE for another 4-5 minutes or so, and you’re done!


2 lbs ground chuck
Kosher salt and freshly ground black pepper
1 1/2 TBSP canola oil
4 slices cheese (I usually go with blue cheese)
4 hamburger buns, split; toasted, if desired (I am using French Brioche here)


  1. Divide the meat into 4 – 6 equal portions (about 6-8 oz each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  2. Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.
  3. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
  4. Sandwich the hot burgers between the buns and serve immediately with whatever condiments you love (pickles, lettuce, mustard, mayo etc).

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