Ingredients
1 1/2 pounds ground beef chuck (80 percent lean)
Vegetable oil, for grates
Coarse salt and ground pepper
4 hamburger buns, split and lightly grilled, or toasted
Lettuce, tomato, or other toppings, as desired
Pepper Jack Cheese
Salsa
Guacamole or Sliced Avocado
Sliced White Onion
Sliced Pickled jalapenos
Soft goat cheese
Garlic mayonnaise
Flat leaf spinach
Sprouts
Sliced cucumber
Sliced red onion
Barbecue sauce
Coleslaw or shredded cabbage
Sweet pickles or pickle relish
Cooked bacon
Preparation
Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.
