1 ½ lbs. ground beef ( chuck), 82% lean 1 medium shallot, peeled and finely chopped ( 3 Tbs.) 1 tsp. kosher salt ¼ tsp. freshly ground black pepper 4 oz. crumbled blue cheese, divided 2 oz. arugula, rinsed and dried 6 hamburger buns 1 recipe homemade tom
Makes 6 burgers If you don’t like blue cheese, Lyon suggests trying this recipe with aged cheddar. Use organic, grass- fed beef if possible. Heat grill to medium- high. Once hot, clean grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat grill rack.
In large bowl, gently mix to combine meat, shallot, salt, and pepper. Do not overmix. Form into 6 patties; using your thumb or the back of a tablespoon, gently press into the middle of each burger. This small indentation will ensure that the center doesn’t puff up as the burger cooks.
For medium- rare burgers: Grill patties 3 minutes on one side, with grill lid closed, until nicely colored. Flip patties, close lid, and cook 3 minutes more on