Hamburger

Servings: 4

Ingredients
500 gm ground chuck 80%-85% lean
Sea salt to taste
freshly ground black pepper to taste
4 slices American or Cheddar Cheese
4 Burger Buns

Optional Toppings
condiments of choice such as ketchup, mustard, and mayo. Toppings such as Bacon, Lettuce, Tomatoes, Pickles, Red onions, Caramelized onions, Thin crispy fried onion rings, Mushrooms like grilled portobellos and Fried eggs

Instructions
Place ground chuck in a medium-sized mixing bowl and sprinkle with salt & pepper. Mix gently to combine, but don’t overwork the meat.
1 pound ground chuck, kosher or sea salt to taste, freshly ground black pepper to taste
Divide the meat into four equal portions.
Place one portion on a plate and gently press it into a 1-inch thick, round patty. (The patty should not be smooth – leave some craggy edges and don’t press it too flat.)
With your thumb or fingers, press a “moat”, approximately ¼-½ inch from the edge, around the circumference of the burger – be sure the edge of the burger is a little higher than the indentation. This will ensure the burger will flatten out while cooking. Repeat this process with each portion.
Heat a large skillet over medium-high heat. When the pan is hot, carefully place the patties in the skillet (no need to grease the skillet) leaving some space between each patty.
Cook the burgers until nicely seared and they have browned halfway up the sides.
Flip the burgers and cook to your liking. (*NOTE – To ensure all bacteria have been killed, the FDA recommends cooking burgers to an internal temperature of 160°F.)
If adding cheese: remove the pan from the heat and place the cheese atop the burgers. Cover the skillet and allow the residual heat/steam to melt the cheese.
4 slices American or Cheddar Cheese
Serve on toasted buns topped with your favourite toppings.
4 Burger Buns, condiments of choice such as ketchup, mustard, and mayo. Toppings such as lettuce, tomato, red onion, and pickles.