Ingredients
2 lb. chuck roast (ask your butcher to grind it for a hamburger)
2 tbsp. canola or vegetable oil
Kosher salt and black pepper
6 slice sharp Cheddar cheese
6 Hamburger buns
18 bread and butter pickles
Preparation
Step 1Heat an indoor grill pan until very hot. To see if the grill is hot enough, drop a drip of water on it and see if it bounces.Step 2Loosely fill both a 1/2-cup and 1/4-cup measuring cup with ground chuck; combine and shape six 5-ounce hamburger patties 1/2-inch thick. Be careful not to pack the meat tightly. You will have a dry burger if the meat is packed too tight. Sprinkle a healthy pinch of kosher salt over top of each burger.Step 3Take the canola oil and drizzle it over the grill pan. Run a paper towel over it to coat evenly. Place the salted side of the burger on the grill. Salt and pepper the other side of the hamburger patties.Step 4Grill for 2 minutes and flip. Grill for 2 minutes and flip again. Grill for 1 minute, then flip. Add the cheese on top and grill for 1 minute.Step 5Remove your burgers to a warm plate by the stove (do not cover). Place your hamburger buns on the grill and toast the bottoms slightly.Step 6Using a clean plate, put your burger together with your bun. Add desired condiment(s).
