Cristina Ferrare's cheeseburgers
Recipe created by Cristina Ferrare
Servings: Serves 6
  • 2 pounds chuck roast , ask your butcher to grind it for a hamburger
  • 2 Tbsp. canola or vegetable oil
  • Kosher salt and black pepper to taste
  • 6 slices sharp cheddar cheese
  • 6 hamburger buns , white or whole wheat
  • Bread and butter pickles , 3 per burger
  • Directions
    Heat an indoor grill pan until very hot. To see if the grill is hot enough, drop a drip of water on it and see if it bounces.

    Loosely fill both a 1/2-cup and 1/4-cup measuring cup with ground chuck; combine and shape 6 5-ounce hamburger patties 1/2-inch thick. Be careful not to pack the meat tightly. You will have a dry burger if the meat is packed too tight. Sprinkle a healthy pinch of kosher salt over top of each burger.

    Take the canola oil and drizzle it over the grill pan. Run a paper towel over it to coat evenly. Place the salted side of the burger on the grill. Salt and pepper the other side of the hamburger patties.

    Grill for 2 minutes and flip. Grill for 2 minutes and flip again. Grill for 1 minute, then flip. Add the cheese on top and grill for 1 minute.

    Remove your burgers to a warm plate by the stove (do not cover). Place your hamburger buns on the grill and toast the bottoms slightly.

    Using a clean plate, put your burger together with your bun. Use any condiment you like, but I can tell you these are so tasty you don't need anything. I do add some bread and butter pickles for the added salt and a crunch.

    You are now ready to bite into the tastiest juiciest hamburger. So simple, no fuss...just the pure taste of the beef! Enjoy.

    Watch Cristina make this recipe! Watch