Grilled Burgers
NOTE: Chuck
that you grind yourself or buy ground is the key to juicy,
flavorful burgers. The meat should be 80 percent lean. Serves four,
with buns and toppings.
11/4 pounds ground chuck
3/4 teaspoon salt
1/4 teaspoon ground black pepper
INSTRUCTIONS:
1. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
2. Meanwhile, break up chuck to increase surface area for seasonings. Sprinkle salt and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four equal portions and shape into burgers (see figures 22 and 23).
3. Grill burgers, uncovered, over hot fire, turning once and cooking to desired doneness as follows: 3 minutes per side for rare, 4 minutes per side for medium-rare, 5 minutes on the first side and 4 minutes on second side for medium, and 5 minutes per side for well-done. Serve immediately.