Classic Backyard Cheeseburger

The backyard cheeseburger is a thick, juicy patty with a charred crust, melted cheddar, and crisp, cold toppings. The keys are a hot, clean grill, a dimple in the center of the patty, and an instant-read thermometer.

1. Shape the patties. Divide the beef into 4 portions of 6 oz. Gently shape into patties about ¾ inch thick and slightly wider than the buns. Press a shallow dimple into the center of each so they cook flat. Chill for 15 minutes.
2. Heat the grill. Preheat a gas or charcoal grill to high, about 450 to 500°F. Clean and oil the grates.
3. Season. Season both sides of the patties with salt and pepper right before they go on the grill.
4. Grill. Cook 4 to 5 minutes without pressing, until well charred. Flip and cook 3 to 4 minutes more.
5. Add the cheese. Top with cheddar for the last minute and close the lid to melt. Cook until 160°F (71°C) in the center.
6. Toast and build. Toast the buns on the edge of the grill for 30 to 60 seconds. Rest the burgers for 2 minutes, then build with your toppings.

• Don't overwork the beef. Handle it just enough to form patties for a tender texture.
• Never press the patties. Pressing on the grill pushes out the juices. More in how to make juicy burgers.
• Use a thermometer. Thick burgers are hard to judge by eye.
• No grill? Cook them on the stove, in the oven or in the air fryer.

Approximately 650 calories per cheeseburger with bun and toppings. This is an estimate.