Ingredients

• 2 pound(s) chuck roast (ask your butcher to grind it for a hamburger)
• 2 tablespoon(s) canola or vegetable oil
• Kosher salt and black pepper
• 6 slice(s) sharp cheddar cheese
• 6 hamburger buns, white or whole wheat
• 18 bread and butter pickles, 3 per burger

Directions

1. 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.

2. Loosely fill both a 1/2-cup and 1/4-cup measuring cup with ground chuck; combine and shape six 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.

3. 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.

4. 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.

5. 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.

6. Using a clean plate, put your burger together with your bun. Add desired condiment(s).

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