2 1/4 lb fresh ground chuck (or 80% lean ground beef)
2 teaspoons salt
1 teaspoon fresh ground black pepper
6 whole grain hamburger buns
Ketchup
Mustard
Pickles or pickle relish
Onion slices
Tomato slices
Lettuce leaves
Mayonnaise

Serves: 6
Prep Time: 10 minutes
Cook time: 13 to 16 minutes
Serving size: 1 hamburger

1. Fire up the grill.

For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a two-level fire: one side high heat (so you can hold your hand 1 to 2 inches above the cooking rack only 1 to 2 seconds), and the other medium heat (so you can hold your hand 1 to 2 inches above cooking rack only 4 to 5 seconds).

For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, leave half the burners on high heat, and set the other half on medium heat.

2. While the grill heats, place ground chuck in a large mixing bowl, season with salt and black pepper and, with clean hands, lightly mix seasonings into meat. Gently shape into six 1/2 to 3/4 inch patties, being careful not to press too hard.

3. Grill burgers, uncovered, over high heat for 1 to 2 minutes per side.

On a charcoal grill: move burgers to medium heat, and grill for 10 to 12 minutes total, turning every 2 minutes, until medium-done (155°F).

On a gas grill: move burgers to medium heat, and grill 5 to 6 minutes, covered. Turn and grill 5 to 6 minutes more, covered, until medium-done (155°F). Remove burgers from the grill and let rest for 5 minutes.

4. While hamburgers rest, lightly toast cut sides of hamburger buns on high heat, about 1 to 2 minutes. Place hamburgers on buns, and serve immediately, passing ketchup, mustard, pickles, onion slices, tomato slices, lettuce leaves, and mayonnaise.

-- From The Complete Idiot’s Guide® to Grilling by Don Mauer, copyright 2006. Published by Alpha Books, a division of Penguin Group (USA) Inc. Reprinted with permission.
 

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