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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Steven Raichlen
Servings: 4
1 ½ pounds ground sirloin, round or chuck
4 tablespoons garlic-herb butter, cut into 4 half-inch-thick slices
coarse salt and black pepper
4 slices pancetta, 2 to 3 ounces, optional
4 slices white cheddar cheese, optional
4 hamburger buns or kaiser rolls
2 tablespoons melted butter
bib or red leaf lettuce leaves
thin slices or raw or grilled sweet onion
sliced ripe red tomato
mustard, ketchup, mayo, relish or whatever other condiment you may fancy
Wet your hands with cold water and divide the ground beef into four portions. Pat each portion into a thick patty filled with a slice of herb butter. Season with salt and pepper and refrigerate the burgers, covered, on a plate lined with plastic wrap while you preheat the grill.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate.
Grill the pancetta, if using, until golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain.
Place the burgers on the hot grate and season again with salt and pepper. Grill the burgers until cooked through, 5 to 7 minutes per side for medium. (If you like, rotate the burgers 90°F halfway through cooking to create an attractive crosshatch of grill marks.) If using cheese and/or pancetta, place a slice of each on each burger after you have turned it (pancetta first). To test for doneness, insert an instant-read meat thermometer through the side of the burger into the center. The internal temperature should be at least 160°F for medium.
Brush the buns with melted butter and toast them on the grill, 30 seconds to 1 minute.
Assemble the burgers:
On the bottom half of each bun, place a lettuce leaf followed by a slice of onion and tomato. Top with the burger, the condiments of your choice, and the top half of the bun.