Ingredients
Method
- Combine all burger ingredients in a medium bowl and mix until just incorporated, taking care not to overwork the meat.
- Divide the mixture into six equal portions and shape into patties approximately 4 inches wide and 1 inch thick. Press a slight indentation into the center of each patty, then cover and refrigerate until ready to cook.
- Preheat a cast iron grill pan over medium-high heat and lightly oil the grates. Place the patties on the grill with the indented side facing up and cook for about 5 minutes until grill marks appear on the bottom.
- Flip the patties and grill for an additional 3 minutes, or until they feel slightly firm for medium doneness.
- Top each patty with 1-2 slices of cheese during the final minute of cooking and cover the grill to melt. Remove the patties from the heat and toast the buns if desired.
- Assemble the burgers with preferred toppings and serve.
Nutrition
Notes
Mixing Technique: I've learned the hard way that overworking the beef makes for a tough burger, so I always mix just until the seasonings are barely distributed.
The Center Dimple: I always press a small indentation into the middle of each patty because it prevents them from bulging