1
Remove the beef from the refrigerator 20–30 minutes before cooking. Preheat the Kenyon Texan Grill with the griddle insert over medium-high heat.
2
Place each portion of beef between two sheets of deli paper or parchment paper and press into thin patties using a heavy pot or burger press.
3
In a large bowl, combine the shredded iceberg lettuce with a squeeze of fresh lemon juice. Rinse the shaved red onion under cold water, drain well, and toss with the lettuce. Set aside.
4
Season both sides of the patties generously with salt and pepper just before cooking.
5
Place the patties on the preheated griddle and cook for 2 to 3 minutes on the first side, or until a deep golden-brown crust forms.
6
Flip the patties and immediately top each with a slice of American cheese. Cook for an additional 1 to 2 minutes, or until the cheese is melted and the burgers reach an internal temperature of 160°F.
7
While the burgers finish cooking, butter the cut sides of the potato rolls and toast them on the griddle for 1 to 2 minutes, until golden brown.
8
Season the tomato slices with a drizzle of olive oil, salt, and pepper.
9
Build each burger by layering the lettuce and onion mixture, tomatoes, pickles, ketchup, and mustard on the toasted potato roll. Top with the cheeseburger patties.
10
Serve immediately while hot.
