Chuck that you grind yourself or buy freshly ground is a main key to juicy, flavorful burgers. The meat should be 80 percent lean and lightly handled.
1 1/4 pounds 80% lean ground chuck
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
4 hamburger buns, split and grill-toasted
Suggested Toppings: cheese, cooked bacon, guacamole, sautéed onions or mushrooms, mustard, mayonnaise, ketchup, dill or sweet relish, lettuce and tomato slices
- Build a single-level fire. Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
- Meanwhile, break up chuck to increase surface area for seasonings. Sprinkle salt and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four equal portions and shape into burgers.
- Grill burgers, uncovered, over hot fire, turning once and cooking to desired doneness as follows: 3 minutes per side for rare, 4 minutes per side for medium-rare, 5 minutes on the first side and 4 minutes on second side for medium, and 5 minutes per side for well-done. Serve immediately.
Makes 4 servings.