The First Grilled Burger of Burger Season

I had some excellent leftover ground beef from Beast and Cleaver from a video shoot last weekend, so I made myself a burger for lunch. It's just a classic grilled cheeseburger, made with great beef.

When making a big fat burger like this (6 ounces per patty or more), it's important to handle the beef gently so that it is minimally compressed, and to form it with a slight dimple in its center–like a red blood cell–so that it ends up flat and even as it cooks.

Yield: Makes 4 burgers

Active Time: 15 minutes

Total Time: 15 minutes, plus time for the grill to preheat

Ingredients:

1 1/2 pounds (24 ounces; 750g) freshly ground beef, at least 20% fat

Kosher salt, freshly ground black pepper, and MSG (optional)

4 to 8 slices cheese of your choice (I like American)

4 soft hamburger buns

Toppings and condiments, as desired

Steps:

1. Form the ground beef into 4 patties, each about 1/2 inch wider than the burger buns. Make a shallow indentation in the center of each patty to prevent bulging as they cook. Season generously with salt, pepper, and MSG (if using), then refrigerate until ready to grill.

2. Light a full chimney of charcoal. Once the coals are fully lit and covered with gray ash, spread them evenly over one side of the coal grate. (For gas grills, set half the burners to high heat.) Set the cooking grate in place, cover the grill, and preheat for 5 minutes. Clean and oil the grate.

3. Place the patties directly over the hot side of the grill. Cover with vents open and cook, flipping occasionally, until well charred and the centers reach 110°F (43°C), about 5 minutes. Add cheese, cover again, and continue cooking until the cheese is melted and the burgers reach 125°F (52°C) for medium-rare or 135°F (57°C) for medium—about 1 to 2 minutes more. Transfer to a plate to rest.

4. Toast the buns over the center of the grill until golden and warmed through. Assemble the burgers with your desired toppings, place in buns, and serve immediately.