Cheeseburger

Use half-pound burgers. Top with smoked gouda.

http://ruhlman.com/2012/07/summer-is-for-hamburgers/

http://leitesculinaria.com/81320/recipes-best-burger.html

http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html

http://www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe/index.html

Makes 2.

• • 1 lb ground beef (80% lean, 20% fat)

  • 1 tbs Worcestershire sauce

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp garlic powder

Method:

• 1. Heat the grill to high temperature

  2. Gently mix all the ingredients together without compressing them.

  3. Loosely shape into patties - remember they will shrink horizontally, but become thicker as they cook, so make them a little wider than the bun.

  4. Broil until nicely browned on one side, then flip. Remove when browned on the other side but still medium-rare inside, and immediate add the cheese so it melts in the remaining heat.

  5. Burgers seem to get a lot of carryover heat, so if in doubt, undercook. Leave to rest for a couple of minutes.

  6. Meanwhile slather the bun with mayonnaise (protects from juices making it go soggy), ketchup and pickles.