- 4 slices American cheese (about 3 ounces)
- 1 1/2 pounds ground chuck (15 to 20 percent fat content), chilled
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil, for oiling the grill
- 4 (4-inch) hamburger buns, split and toasted
- Sliced pickles, for serving
1. Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of
each other to form 4 stacks; set aside.
2. Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix
with your hands until just evenly combined.
3. Divide the meat into 8 equal portions and place on a work surface. Using your fingertips, press 2
portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in
diameter than the hamburger buns. Place 1 stack of cheese in the center of 1 of the patties. Top
with the second patty and pinch the edges to form a tight seal. Cup each patty with your hands to
round out the edges, and press on the top to flatten slightly into a single thick patty. Transfer
to a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total.
Refrigerate while you prepare the grill.
4. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready,
use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
5. Place the reserved patties on the grill, close the grill, and cook undisturbed (do not
press down on the patties) until dark grill marks appear on the bottom, about 3 to 4 minutes. Using
a spatula, flip the patties, close the grill again, and cook until grill marks appear on the second
side and the patties are cooked through, about 3 to 4 minutes more. Remove to a clean plate and let
rest in a warm place or tent loosely with foil for 5 minutes. Place a patty on each bun bottom, top
with pickles, and cover with a bun top. Serve immediately.
each other to form 4 stacks; set aside.
2. Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix
with your hands until just evenly combined.
3. Divide the meat into 8 equal portions and place on a work surface. Using your fingertips, press 2
portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in
diameter than the hamburger buns. Place 1 stack of cheese in the center of 1 of the patties. Top
with the second patty and pinch the edges to form a tight seal. Cup each patty with your hands to
round out the edges, and press on the top to flatten slightly into a single thick patty. Transfer
to a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total.
Refrigerate while you prepare the grill.
4. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready,
use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
5. Place the reserved patties on the grill, close the grill, and cook undisturbed (do not
press down on the patties) until dark grill marks appear on the bottom, about 3 to 4 minutes. Using
a spatula, flip the patties, close the grill again, and cook until grill marks appear on the second
side and the patties are cooked through, about 3 to 4 minutes more. Remove to a clean plate and let
rest in a warm place or tent loosely with foil for 5 minutes. Place a patty on each bun bottom, top
with pickles, and cover with a bun top. Serve immediately.
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