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INSIDE-OUT CHEESEBURGERS

Source: Adapted from BBQ USA by Steven Raichlen (Workman Publishing) Method: Direct Grilling Advance Preparation:  Category: Meat

Ingredients: 1-1/2 pounds ground beef sirloin or chuck (15 to 20 per cent fat) 6 ounces sharp cheddar cheese or pepper Jack cheese, coarsely grated (about 1-1/2 cups) Coarse salt (kosher or sea) and plenty of freshly grated black pepper 4 hamburger buns 2 tablespoons butter (optional), melted Arugula leaves Ripe tomato slices Sweet onion slices Pickle slices Chipotle Mayonnaise (recipe follows) Directions: Note: In this recipe, the grated cheese is mixed directly into the ground beef. The cheese melts during grilling, keeping the burger succulent and juicyeven when cooked through. Place the ground beef in a mixing bowl. Add the cheddar and stir with a wooden spoon to mix. Wet your hands with cold water and divide the meat mixture into 4 equal portions. Working quickly and with a light touch, pat each portion into a thick patty. Place on a plate lined with plastic wrap. Refrigerate, covered, until ready to grill. Generously season each patty on both sides with salt and pepper. Preheat the grill to high. Place the burgers on the hot grill, and cook for about 5 minutes per side, or until cooked through. Please resist the temptation to tamp down on the burgers with a spatula as the juices will run out. (An instant-read meat thermometer inserted through the side of the burgerparallel to the grill grateshould read at least 160 degrees F.) Remove the burgers from the grill and cover to keep warm. Leave the grill on. Brush the cut sides of the hamburger buns with the melted butter, if using. Place the buns on the hot grill, cut side down, and grill until toasted, 30 seconds to 2 minutes. Watch carefully. You may need to work in batches. Place each of the burgers on the bottom half of a bun and top with arugula, tomato, onion, pickle, and a dollop of Chipotle Mayonnaise. Top with the other half of the bun and serve at once.