📝Ingredients

• 2 pounds 80/20 ground beef, cold
• 4 cloves minced garlic
• 2 tablespoons minced onion
• 1 tablespoon Worcestershire sauce
• 1 3/4 teaspoons freshly ground pepper
• 1 1/2 teaspoons salt
• 6 hamburger buns
• Butter for buns

👨‍🍳Cooking Instructions

1 Make the burger mix: Put the cold ground beef in mixing bowl. Sprinkle the other ingredients evenly over top. Fold the meat over a few times to get everything incorporated. This entire process should only take about 30 to 45 seconds. Don’t over handle the meat.
2 Shape the burger patties: Rather than forming the patties in your hand, form them on a tray. This makes it easier to shape the patties without over-handling or warming the meat. I like to use a cookie sheet lined with parchment paper, but any tray or platter will do.
3 Heat the grill: Heat a gas or charcoal grill to 450 to 500°F, or hot enough that you can only hold your hand above the grill grates for about 1 second. Butter the insides of all the buns and set them near the grill.
4 Grill the burgers: Place patties on the grill over direct heat. Cook to your desired doneness: For rare burgers, cook for 4 minutes total (125°F) For medium-rare burgers, cook for 5 minutes total (135°F) For medium burgers, cook for 6 to 7 minutes total (145°F) For well-done burgers, cook for 8 to 9 minutes total (160°F) Flip the burgers at least once during cooking, or as often as you wish. Do not press down on the patties at any time.
5 Add the cheese and toast the buns: When you have about 1 minute left on the cooking time, add the cheese to the burgers and the buttered buns to the grill over indirect heat.
Rest the burgers: Remove burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1 minute before serving.
7 Serve: Serve with tomato jam, mayonnaise, bacon jam, garlic aioli, blue cheese sauce, sautéed mushrooms, Thousand Island, or the classic and always wonderful lettuce, tomato, pickles and red onion.