Restaurant-Style Hamburgers

Restaurant-Style Hamburgers

1 1/2 lbs lean ground beef – 90/10 is best, but Costco sells the big 3/5 lb pack of 88/12, so that works, too. Dont get anything over 85/15.
1/4 cup Worcestershire sauce
1 tbsp onion powder
1 tbsp granulated garlic or garlic powder
1 tbsp Sea Salt/Kosher salt, plus more for tops
1 tbsp Cracked Black Pepper, plus more for tops
2 large sheets of wax paper
4 slices Sharp Cheddar Cheese
1 large sweet onion, cut into thick slices and left intact
1 large heirloom tomato, cut into thick slices
4 leaves Green Leaf or Iceberg Lettuce
1/4 cup GOOD mayonnaise
4 large hamburger buns

In a large bowl add meat, Worchestershire sauce, and 1 tbsp each: salt and pepper. Gently mix with your hands, but don’t over mix it, or your burgers will be tough.  Using the side of your hand score an “X” in the top of the meat, creating 4 equal portions of meat.

Create each patty one at a time, making the center thinner than the edges – this will ensure your burger doesn’t expand in the center as it shrinks, ie: you’ll have a hockey puck burger, rather than a baseball. Place each patty on a plate lined with wax paper. Sprinkle the tops of each burger with a little more salt and pepper. Meanwhile, heat a grill pan over high heat. Sprinkle a few drops of water on your pan, if they dance and sizzle for just a few seconds, it’s ready.

Cook burgers about 6 minutes then flip. After about 3 minutes, turn the heat down to medium-low, add cheese to each burger and place onion slices in pan and cover with foil for about 5 minutes. Meanwhile, toast buns in a toaster.

To assemble: spread a generous amount of mayonnaise on each side of the bun, top bottom bun with burger, onion, tomato, lettuce, and top bun. Enjoy!