••••CB'S CLASSIC CHEESEBURGER!!
CB'S CLASSIC CHEESE BURGER
INGREDIENTS
- 12 ounces ground chuck 80/20
- Sea salt - to taste
- Black pepper - to taste
- 2 cloves finely minced garlic
- Worcestershire sauce - to taste
- Favorite condiments
- Slices of cheddar cheese
- Buns
INSTRUCTIONS
- Remove ground beef from packaging and place in large metal bowl, season with salt and pepper, add minced garlic and 1-2 dashes of Worcestershire sauce.
- Use gloved hands to fold ingredients together and form 2-3 'rounds' of mixture, each of which fits in the palm of your cupped hand.
- Open your hand with the meat round and use the other hand to gently press on top, forming a patty. You can shape it a bit to ensure the edges are smoothed - but be careful not to over work. The finished patty should be no thicker than 1 inch in depth. If the patty is too big for the buns… uh... so?
- Place the burger patty on wax paper, or wrap in plastic and store in freezer for at least 30 minutes to chill completely but no freeze.
- Remove from freezer and place on a hot (450°F) and clean grate - "Where it hits it sits!" until you see the sides of the patty begin to brown at the edges where the patty meets the grates. Use your tongs or fingers to check to see if the meat will easily lift, when proteins align at the "brown" stage of grilling, they release from the clean hot metal. If not, either wait a moment of tow and check again or use a flat spatula that is just a big larger than the patty, spritz the top side of it with some cooking oil spray and lay it flat on the grates - then with a quick movement and keeping the spatula flat, slip it between the grates and the meat....then turn the meat over to a new "fresh" spot on the grates. Repeat the cooking directions keeping a watchful eye on the edges of the meat, because the patty has warmed up a bit it will cook a little bit faster on this side.
- The beef council strong recommends you cook all ground beef to at least 160°F ---AND I AGREE!
- When both sides of the patty are sear marked it makes it a bit easier to remove to a tray (I use disposable aluminum that I wash multiple times!) and rest off of direct heat. That's when I place a slice of cheese on the top of the patty and close the hood of the grill to trap heat and melt the cheese. Any juices released during this time can be added back to the meat by drizzling them onto the non-cheesed side of the patty when you place it on the bun.
