INSIDE-OUT CHEESEBURGERS

• 2 pounds chilled ground beef (ideally 15 to 20 percent fat) • 8 ounces aged provolone, sharp cheddar or pepper jack, coarsely grated

• Neutral oil, as needed

• Kosher salt and freshly ground black pepper

• 4 brioche hamburger buns

• Condiments (such as mayonnaise, mustard, ketchup, Sriracha, etc.)

• Lettuce leaves

• Sliced tomatoes

• Thinly sliced onions

• Sliced pickles

Instructions: Combine the ground beef and cheese in a bowl and mix with a wooden spoon. Rinse your hands under cold water. Form the mixture into 4 burgers, each about 1 inch thick, and use your thumb to form a slight depression in the center of each. Place the burgers on a platter or small baking sheet lined with plastic wrap and refrigerate until ready to grill.

Light your grill and heat to high. Brush or scrape the grill grate clean. To oil the grate, fold a paper towel into a tight pad. Dip it in a small bowl of oil and, holding it at the end of your grill tongs, draw it over the bars of the grate.

Just before grilling, season the burgers on both sides with salt and pepper. Arrange the burgers on the grate, cover with grill lid and cook 1 1⁄2 to 2 minutes; then, using a metal spatula, rotate each burger a quarter turn (this will help them cook more evenly). Cook until sizzling and browned on the bottom, 1 1⁄2 to 2 minutes longer. Flip the burgers and cook the other side the same way, with lid closed. To test for doneness, insert the probe of an instant-read thermometer through the side of the burger; you’re looking for a safe temperature of 160 degrees. Meanwhile, open the buns and toast the cut sides on the grill, about 1 minute. (Watch closely.)

Assemble the burgers: Slather the buns with your favorite condiments. Place a lettuce leaf on the bottom. (This keeps the meat juices from making the bun soggy.) Add the burger, tomatoes, onions, pickles and, finally, the top bun.

Yield: 4 servings