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kenyonteam

The Perfect Burger

The key to the perfect burger is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.

May 24 - 10m cook

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Prep time:

10m

Cook time

10m

Total time

20m

Makes

4ppl

ground chuck (80 percent lean)
1 1/2 lb
coarse salt and freshly ground black pepper
pinch
slices of cheese (optional)
4
hamburger buns
4
1
Add 16 oz of liquid to drip tray and preheat Kenyon Grill to high.
2
Divide the meat into 4 equal portions. Gently form each portion into a 3/4-inch-thick burger. With your thumb, make a 1/4-inch-deep indentation in the center of each as this prevents the burgers from getting rounded tops during grilling. Season both sides of each burger with salt and pepper.
3
Place the patties on the grill; cover and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Add the cheese to the top of the burgers during the last minute of cooking.
4
Serve burgers on buns with desired toppings.

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