• 2 1/2 lbs. freshly ground beef, 80% lean
• Salt and freshly ground pepper
• 6 crusty rolls
• Sliced cheese, sharp cheddar or cheese of your choice
• Sliced red onion
• Sliced heirloom tomato
• Sliced dill pickle
• Cooked applewood smoked bacon
• Butter lettuce
• 2 avocados, pitted and sliced
• Dijon mustard
• Good quality ketchup
Start your fire of seasoned oak wood and set for direct heat grilling. If seasoned hardwood isn’t readily available, a good quality, hardwood, lump charcoal can easily suffice.
Divide the meat into 6 equal portions. Portion each into a 4-41/2 inch patty. Take care not to handle or compact the meat too much. Season with salt and pepper.
Grill the burger over the hottest part of the grill, turning once, until nicely charred and cooked to your liking. About one minute before the burgers are done, place the buns, cut sides down, at the edge of the grill where the heat is less intense and gill until lightly toasted.
Assemble the burgers in the buns with accompaniments of choice.
Serve at once.