Cheeseburger of Champions
by:
Act like you've been there before. Vince Lombardi said it about the end zone but it applies to the grill zone, too. Be professional. Just like the pros, a great griller should have a "game face." Translation: No crazy flips in either zone. As a general rule, most foods need to be turned just once.
ingredients
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serves: 4
1 1/2 pounds ground chuck [80% lean]
1 tablespoon ketchup
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco® sauce
1/4 teaspoon freshly ground black pepper
4 slices thin Monterey Jack cheese
4 hamburger buns
4 leaves lettuce
4 slices tomato
Servings Per Recipe: 4
Amount per Serving
Calories: 607
- Total Fat: 43.5 g
- Saturated Fat: 18.7 g
- Trans Fat: 2.1 g
- Cholesterol: 145.8 mg
- Sodium: 719.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.9 g
- Sugars: 3 g
- Protein: 38.5 g
preparation
1. In a medium bowl, using your hands, gently combine the ground chuck with the ketchup, basil, thyme, salt, Worcestershire, Tabasco, and pepper. Gently shape into 4 patties, each about 3/4 inch thick.
2. Grill the patties over Direct High heat until medium, 8 to 10 minutes, turning once. During the last minute of grilling place a slice of cheese on each patty to melt, and grill the hamburger buns, cut side down, until toasted. Assemble the cheeseburgers with lettuce, tomato, and ketchup and/or mustard, if desired. Serve warm.
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comments
Mommy_loves_to_cook
May 8, 2012
Christina P
October 24, 2012
Sounds tasty