All Classic American Burgers come from one starting point; 1/4 lb high quality minced steak with 20% fat, per burger. Mixed with black pepper to form a coherent mass and shaped into balls. Use large soft white buns. Seeds are optional. Toast the buns on the inner surfaces only.
1/4 lbburger mix (high-quality minced steak with 20% fat, black pepper)
1 slicecheese
As desired,Iceberg lettuce, shredded
As desired,condiments of choice
Preparation
1
Light the barbecue for direct grilling above the coals. You want them hot so cook once the coals are showing 50% grey ash.
2
Press the ball of burger meat into a chef’s ring for a uniform thickness and shape.
3
Grill the burger for about 5 minutes on each side, turning halfway.
4
After turning, add a slice of cheese to the burger.
5
Toast the buns on the inner sides only.
6
Slather with mayo. Top with lettuce and onion, and then the burger.
