Cheeseburgers

Yield: 4 servings 11⁄2 pounds 80% lean ground chuck 1 teaspoon salt 1⁄2 teaspoon pepper

4 ounces grated cheese (cheddar, Swiss, Jack, blue or other)

Prepare a grill for direct heat.

Break up the chuck to increase the surface area for the seasoning and cheese. Sprinkle the salt, pepper and cheese over the meat; toss lightly with your hands to distribute evenly. Divide the meat into 4 equal portions; with cupped hands, toss one portion of meat back and forth to form a loose ball.

Pat lightly to flatten meat into 3⁄4-inch thick burger that measures about 41⁄2 inches across. Press the center of the patty down with your fingertips until it is about 1⁄2-inch thick, creating a well or divot in the center of the patty. Repeat with the remaining portions of meat.

Grill the burgers, divot-side up, uncovered and without pressing down on them, until well seared on the bottom, about 21⁄2 minutes. Flip the burgers and continue grilling to the desired doneness, about 2 minutes for rare, 21⁄2 minutes for medium-rare, 3 minutes for medium and 4 minutes for well done.

Per serving: 546 calories; 43 g fat; 19 g saturated fat; 148 mg cholesterol; 36 g protein; 1 g carbohydrate; no sugar; no fiber; 878 mg sodium; 233 mg calcium

Recipe from “Steaks, Chops, Roasts and Ribs” by the editors of Cook’s Illustrated