Ingredients:

  • 1.5 lb 80/20 ground chuck
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp vegetable oil
  • 4 brioche buns
  • 4 slices sharp cheddar cheese
  • 1 cup iceberg lettuce, shredded
  • 1 large beefsteak tomato, sliced

Instructions:

  1. Gently shape the cold ground beef into four 6-oz patties, roughly 1 inch thick, and use your thumb to create a shallow indentation in the center of each.
  2. Pat the patty surfaces dry with a paper towel and season generously with salt and pepper immediately before grilling.
  3. Preheat the grill to high (approximately 450°F/230°C) and brush the grates with vegetable oil.
  4. Place patties on the hottest part of the grill and sear for 4–5 minutes per side without pressing down with the spatula.
  5. During the final 60 seconds of cooking, place a slice of cheddar cheese on each patty and close the grill lid to melt the cheese.
  6. Remove burgers from the grill and let them rest on a platter for 3 minutes.
  7. Toast the sliced brioche buns on the grill for 30 seconds until golden brown.
  8. Assemble by adding lettuce, the patty, and tomato to the bun.