Meat Hook owner Brent Young’s burger is classic, straightforward, and guaranteed to get everyone excited
4 slices cheddar cheeseHeinz pickle relish, to taste1 cup crispy bread and butter pickle slicesLight a charcoal grill, and allow the briquettes to ash over. If using a gas grill, heat with the burners on high.Divide the meat into 4 portions using a scale. Pack each portion together, moving the meat back and forth between your hands about 5 to 6 times. Don’t overwork the meat. Shape the burgers into pucks slightly larger than the circumference of the buns . Season liberally with salt.
Get a nice sear on the burgers. The burgers are done when they have some bounce to them, not dried out, with a nice and crispy crust on the outside. They should bounce back like touching the end of your nose. Take the burgers off the grill, and rest them on a rack placed on top of a sheet tray for about 2 minutes to let the proteins settle.Place a slice of cheddar cheese on top of each burger while the burgers are resting so the cheese has a chance to partially melt.Toast the buns on the grill.
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