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)
As desired,Iceberg lettuce, shredded
As desired,condiments of choice
Light the barbecue for direct grilling above the coals. You want them hot so cook once the coals are showing 50% grey ash.
Press the ball of burger meat into a chef’s ring for a uniform thickness and shape.
Grill the burger for about 5 minutes on each side, turning halfway.
After turning, add a slice of cheese to the burger.
Toast the buns on the inner sides only.
Slather with mayo. Top with lettuce and onion, and then the burger.