Here’s a great recipe from DCS. With this recipe, you’ll be grilling the perfect cheeseburger in no time. Follow these simple steps and you’ll grill up a juicy and tender burger every time, even when they’re cooked beyond medium.
1. Turn on all the burners on your grill to high, cover the lid, and let it heat to very hot. This should take about 15 minutes.
2. Mash one slice of sandwich bread with milk until homogenous to make panade; this is the secret to keeping the burger soft and tender. Add salt, pepper, garlic, and steak sauce to season and mix until thoroughly blended. Add 1 ½ pounds of 80% meat ground chuck and mix together until it’s a cohesive mass.
3. Divide it into 4 equal portions and gently toss each piece back and forth in your hands until it forms a loose ball. Gently flatten each ball into a ¾ inch patty until it measures 4 ½ inches in diameter. Press the center of the patty down until it’s ½ inch thick, creating a slight depression; this indentation will ensure it cooks flat.
4. Once the grill is hot, use a grill brush to scrape the cooking grate clean. Then lightly dip a wad of paper towels in vegetable oil and wipe the cooking grate. Leave one burner on high and turn the other burners to low.
5. Grill the burgers on the hot side of the grill, covered, for about 2-4 minutes until they’re well seared on the first side. Using a wide metal spatula, flip the burgers and continue grilling them for 3 minutes for medium-well and 4 minutes for well done.
6. While the burgers grill, toast the buns on the cooler side of the grill.
7. Lay a slice of cheese on each burger 2 minutes before they’re done, covering them with a disposable aluminum pan to melt the cheese.
8. Serve the burgers on toasted buns with desired toppings
