Martha Stewart Thick Burger

Martha Stewart Thick Burger starts with a quick technique: pressing a thumb dent in each ground beef chuck patty so it grills flat. Melted sharp white cheddar and thick Vidalia onion go on top, and it's done in 15 minutes for a summer cookout family dinner.

She uses 1 1/2 pounds of 80/20 beef for four thick patties on toasted bakery rolls with beefsteak tomato. Season right before grilling, because salting too early pulls moisture and dries the meat out.

Martha Stewart Thick Burger

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

700

kcal

Seared and crusty on the outside, juicy and pink in the center, these thick ground chuck patties hold every topping without falling apart.

Ingredients

• Safflower oil, for grill
  

• 1 1/2 pounds ground beef chuck (80 percent lean)
  

• Coarse salt and freshly ground pepper
  

• 4 slices sharp white cheddar cheese (4 ounces)
  

• 4 large bakery sandwich rolls or buns
  

• 4 teaspoons mayonnaise (optional)
  

• 1 beefsteak tomato, cut into 4 slices
  

• 1/2 Vidalia onion, cut into ¼-inch rings
  

• 4 lettuce leaves, such as green-leaf, Boston, or romaine
  

Directions

• Preheat grill and oil grates: Preheat grill to medium-high; brush grates with oil.
• Form patties: Divide meat into four equal portions. Toss each portion back and forth in your hands a few times, then gently form beef into four 1-inch-thick patties, about 4 inches in diameter. Make an indentation in the top of each patty. Generously season both sides with salt and pepper.
• Grill burgers and add cheese: Grill burgers 3 minutes. Flip, top with cheese, and grill 4 minutes for medium-rare.
• Toast the rolls: Toast rolls face-down on grill until just lightly charred, about 30 seconds. Spread with mayonnaise if desired.
• Assemble burgers: Sandwich burgers in rolls with tomato, onion, and lettuce.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of beef is best for thick burgers?

Ground chuck at 80 percent lean gives the beefiest flavor with enough fat to stay juicy on the grill. If ground chuck is not available, any 80/20 blend works. Go leaner than that and the patties will dry out, especially at this thickness.

How do you keep thick burgers from puffing up on the grill?

Press a thumb indentation into the center of each patty before grilling. As the beef contracts over the heat, the dent fills in instead of pushing the middle into a dome. Shape patties to 1 inch thick and about 4 inches across for even cooking.

What temperature should thick burgers reach for medium-rare?

Pull them off between 125 and 130 degrees Fahrenheit for medium-rare, or aim for 140 degrees if you want medium. An instant-read thermometer is the most reliable way to check, but you can also press the side of a patty gently: it should give slightly without feeling mushy.

Can you make these thick burgers on a stovetop instead of a grill?

Heat a cast iron skillet over medium-high until it is smoking, then cook the patties about 4 minutes per side for medium-rare. The sear will be just as good since cast iron holds intense heat. Add the cheese after flipping and cover the pan for 30 seconds to help it melt.

What buns hold up best with thick juicy burgers?

A bakery sandwich roll soaks up juice without getting gummy, which packaged buns cannot handle at this size. Look for rolls with a slight crust on the outside and a soft, sturdy interior. Toast them face-down on the grill for about 30 seconds so they crisp up and do not go soggy.