Ingredients:

  • 1.5 lb Ground Chuck (80/20 lean-to-fat ratio)
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 1/2 tsp Garlic powder
  • 1 tbsp Worcestershire sauce
  • 4 Brioche or Potato buns
  • 4 slices American or Sharp Cheddar cheese
  • 1 cup Iceberg lettuce, shredded
  • 1 medium Tomato, sliced thin
  • 1/2 red onion, thinly sliced
  • 4 slices Dill pickle chips
  • 2 tbsp Unsalted butter, softened

Instructions:

  1. In a chilled bowl, gently combine the ground beef, Worcestershire sauce, and garlic powder. Mix just until combined to avoid over-working the meat.
  2. Divide the beef into four 6 oz portions and gently shape them into discs approximately 3/4 inch thick.
  3. Use your thumb to press a shallow indentation (dimple) into the center of each raw patty to prevent swelling during cooking.
  4. Generously apply salt and pepper to both sides of the patties immediately before placing them on the grill.
  5. Preheat the grill to medium-high heat (approximately 400°F to 450°F).
  6. Place patties on the grate, close the lid, and sear for 3-4 minutes without moving them to develop a mahogany crust.
  7. Flip the patties once. Do not press down on the meat with the spatula.
  8. During the final 1-2 minutes of cooking, place a slice of cheese on each patty and close the lid to melt.
  9. Toast buns with softened butter and assemble with shredded lettuce, sliced tomato, red onion, and dill pickle chips.