Appears with permission from "Williams-Sonoma On the Grill." Recipe by Willie Cooper; photograph by Ray Kachatorian. Copyright 2009 by Weldon Owen Inc. and Williams-Sonoma, Inc.
|1 1/2 pounds ground (minced) beef chuck or sirloin, 75-80% lean||4 seeded sandwich rolls, such as Kaiser, split|
|salt and ground pepper||4 to 5 ounces blue cheese, sliced or crumbled|
|4 tablespoons unsalted butter, melted||1 to 2 cups crisp lettuce leaves such as iceberg or romaine, shredded|
Place the ground beef in a bowl and generously season with salt and pepper. Add 3–4 tablespoons very cold water, as needed, to moisten the meat. Using wet hands, gently work the seasoning and water into the meat, working quickly to keep the meat cool and being careful not to overwork it. Divide the meat into 4 portions. Shape each portion into a patty 3 to 3 1⁄2 inches (7.5–9 cm) in diameter and about 1 inch (2.5 cm) thick. Transfer the patties to a platter lined with parchment (baking) or wax paper. Cover and refrigerate for 30 minutes or freeze for 10 minutes.
Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.
Brush the hamburger patties with melted butter on both sides and generously season again with salt and pepper.
Grill the burgers directly over high heat until they are well marked and their juices begin to rise to the surface, 2–3 minutes. Turn the burgers over and grill the other side. Move the burgers over indirect heat until cooked to your liking. During the last few minutes of grilling, brush the cut sides of the rolls with the melted butter and grill, cut side down, until lightly toasted, about 1 minute. Turn the rolls and grill for about 30 seconds longer.
Serve the hamburgers on the grilled rolls topped with the blue cheese, lettuce, and the condiments of your choice.
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