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Yield: Serves 4
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| Weighing the meat on a kitchen scale is the most accurate way to portion it. If you don’t own a scale, do your best to divide the meat evenly into quarters. Eighty percent lean ground chuck is our favorite for flavor, but 85 percent lean works, too. If you start with a chuck roast or steak, ask the butcher to grind it twice and expect some weight loss - 2 to 3 percent in our experience - to the grinder. Toasting the buns is an easy extra flourish; just split them open and lay the halves cut-side down on the grill rack for the last 45 to 60 seconds of the hamburgers’ cooking time. |
RECIPE INGREDIENTS
| 1 1/2 pounds 80 percent lean ground chuck |
| 1 teaspoon table salt |
| 1/2 teaspoon ground black pepper |
| Vegetable oil for oiling grill rack |
| 4 buns and desired toppings |
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DIRECTIONS
Turn all burners on gas grill to high, close lid, and heat until very hot, 10 to 15 minutes.
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Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle salt and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four 6-ounce portions. Gently toss one portion of meat back and forth between hands to form loose ball. Lightly flatten into patty 3/4-inch thick and about 4 1/2-inches in diameter. Gently press center of patty down until about 1/2-inch thick, creating a slight depression in each patty; repeat with remaining portions of meat.
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Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 3 minutes. Flip burgers with metal barbecue spatula; continue grilling about 3 minutes for rare, 3 1/2 minutes for medium-rare, or 4 minutes for medium. Serve immediately.
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Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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