Route 66 Burgers
Sauce:
1/3 cup mayonnaise
2 TB. ketchup
1 TB. sweet pickle relish
1 TB. finely chopped shallots
Patties:
1 1/2 lbs. ground chuck (80% lean)
3/4 tsp. garlic powder
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 slices American cheese
4 hamburger buns, split
4 leaves Boston lettuce
1 ripe beefsteak tomato, about 6 oz., cut crosswise into 4 slices
1. Combine the sauce ingredients.
2. Mix the patty ingredients, and then gently form four patties of equal size, each about 3/4" thick. With your thumb or the back of a spoon, make a shallow indentation about 1" wide i n the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
3. Prepare the grill for direct cooking over medium-high heat (400 to 500F).
4. Grill the patties, with the lid closed, until cooked to medium doneness (160F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
Source: Weber's Big Book of Burgers-pub. 2014
Sauce:
1/3 cup mayonnaise
2 TB. ketchup
1 TB. sweet pickle relish
1 TB. finely chopped shallots
Patties:
1 1/2 lbs. ground chuck (80% lean)
3/4 tsp. garlic powder
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 slices American cheese
4 hamburger buns, split
4 leaves Boston lettuce
1 ripe beefsteak tomato, about 6 oz., cut crosswise into 4 slices
1. Combine the sauce ingredients.
2. Mix the patty ingredients, and then gently form four patties of equal size, each about 3/4" thick. With your thumb or the back of a spoon, make a shallow indentation about 1" wide i n the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
3. Prepare the grill for direct cooking over medium-high heat (400 to 500F).
4. Grill the patties, with the lid closed, until cooked to medium doneness (160F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
Source: Weber's Big Book of Burgers-pub. 2014
