Ground Chuck (80/20 ground beef)
sliced Gruyere cheese
Freshly baked, soft hamburger buns from the bakery
red onion, sliced thin
1 cup mayonnaise
1 lemon, juiced
4 cloves garlic, minced
1. Preheat the grill to high.
2. Form your patties with the dimple in the middle to keep them from inflating during grilling, there is an article here explaining the technique.
3. While the grill is heating up, caramelize the onions. Put a pan over medium-high heat and add two tablespoons butter. Once the butter melts, add the sliced onions. Cook the onions, stirring frequently until the onions reach a deep brown color and then remove from the heat.
4. While the onions are caramelizing, make the aioli by mixing together the mayonnaise, lemon juice, garlic, one half teaspoon of salt and a few cranks of ground pepper in a small bowl. Mix thoroughly and set aside.
5. Place the hamburgers on the hottest part of the grill and grill on high, with the lid open for about 6 – 8 minutes. Time varies greatly with hamburgers, depending on factors like the thickness of the patties and the heat of the grill. These times are approximate.
6. Flip the burgers and continue grilling for about 4 – 6 more minutes on the other side.
7. Add one or two slices of the Gruyere cheese to each burger and close the lid on the grill to melt the cheese.
8. Cook for another 4 minutes or so until the cheese melts and the burgers are cooked to 160 degrees on a good, instant-read meat thermometer.
9. Remove the burgers from the grill and place on a platter.
10. Slice the hamburger buns and toast for a few seconds on the grill.
11. Place the cheeseburger on a bun, add some caramelized onions and spread a little of the garlic aioli on one side of the bun for one of the most amazing burgers you have ever tasted!
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