blue cheese burgers                               

                                                                                 
1 1/2 pounds lean ground chuck (80 percent lean)
1 teaspoon kosher salt        
1/2 teaspoon black pepper
Oil for the cooking grate
1 cup crumbled blue cheese

Break up the ground chuck and distribute in a large bowl. Sprinkle the salt and pepper and the crumbled blue cheese. Toss lightly to distribute evenly. Divide into 4 equal portions, about 6 ounces each. Using cupped hands, toss the meat back and forth to form a loose ball. Pat lightly to flatten the meat into a 3/4-inch thick burger, about 4 1/2-inches across. Press the center of the patty down with your fingertips until it is about 1/2-inch thick, creating a well or depression in the middle of the patty. Repeat with the remaining portion of the meat.

Turn all the grill burners to high, close the lid and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the grate clean. Lightly oil the grill gate using a paper towel dipped in oil and held with long handled tongs.

Grill the burgers, divot side up, uncovered and without pressing down on them, until well seared on the first side, about 3 to 4 minutes. Flip onto the other side and continue grilling until desired doneness: 2 additional minutes for rare, 3 for medium-rare to rare and 4 minutes for well done. Serve immediately on buns with desired condiments.

 

Makes 4 servings.

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