Who doesn't love a good burger? Charcoal flavored, topped with you favorite ingredients- the possibilities are endless. It may seem so simple, but it's actually taken us years to cook them perfectly at home. This is our fool proof method, slightly adapted from Weber's Big Book of Grilling.Ingredients:
1-2 lbs of 80/20 Ground Beef
Salt & Pepper
Bacon Slices, cooked
Sliced Sharp Yellow Cheddar
Sliced Fresh Jalapeno
Thinly Sliced Yellow Onion
Dill Pickle Slices
Light your charcoal chimney. If you are using a gas grill, heat to 350-450 degrees. Make your patties 1/4-1/3 lbs each. It's really important not to use super lean beef for burgers. You need to fat to flavor the meat & keep it moist while grilling. Trust me, I've tried & tried. Lean meat produces a dry burger every time. Form your patties, trying not to over work the meat. Using your thumbs, press an indention in the center, making the centers thinner than the edges. This will keep your burger from puffing up in the center & reduce shrinking. (They will shrink some regardless, so keep that in mind with the size of your buns too!)
Grill over direct, medium heat 8-10 minutes, flipping once & cooking with the lid on, as much as possible. When burgers are cooked to desired temperature, bring the burgers inside & immediately top with cheese. Cover the platter with tin foil to seal in the juices & melt the cheese. Or, if you have an oven safe platter, place them in the oven at 200 degrees. Just for a few minutes, while you prepare the topping & get the buns toasted. Do not skip this step! This is what keeps the burgers from being dry.
Toast the buns, either out on the grill or in a toasted oven inside. Slice all of the fresh toppings toppings. When everything is ready, top the cheddar burgers with bacon & serve. Let everyone build their burgers to their preference.