Moist and Juicy Cheeseburgers

 Moist and Juicy Cheeseburgers

Nothing fancy for lunch today.  Just an awesome juicy melt-in-your -mouth burger that has been calling my name for a week now!  Everyone has their tricks to making the best burgers…. mine is simple.  I use my thumb.  If you want your burgers moist and juicy, loosely form your burger into a ¾ inch patty. Then make a deep indentation in the center of the patty with your thumb.  No need to press them down with a spatula and lose all that juice.  The indentation will disappear as the burger cooks but it will leave you with a wonder juicy and moist burger!

Moist and Juicy Cheeseburgers

1-1/2 lb. ground chuck (80 to 85% lean)

1 teaspoon coarse salt

1/2 teaspoons pepper

4 slices best-quality cheese ( I used provolone here)

4 good quality hamburger buns

4 leaves green leaf lettuce

1 large beefsteak tomato, thickly sliced

Mayo, Ketchup or mustard or your favorite condiment

Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into 2-3 patties that are about ¾ inch thick.  Using your thumb, press in the center of each patty leaving an indentation.

Prepare a hot charcoal or gas grill fire. Or use a cast iron grill pan or skillet and make them on top of the stove on medium high heat.  

Grill or fry the burgers, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). Sear the burgers first on the outside and then turn the heat down.  Don’t press on the burgers while they’re cooking—you want to keep the juices inside the burger, not on your grill or in you pan.

Top each burger with a slice of cheese in the last minute of cooking so that it melts slightly.  Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the grill, or in the grill pan, cut side down.

Serve the burgers on the buns, topped with lettuce, tomato, and mayo and/or your favorite condiment.

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