BIG BUTT BEEFY BURGER

1 1/2 lb. 80% LEAN BEEF CHUCK
KOSHER SALT
FRESH GROUND PEPPER
8 THIN SLICES CHEDDAR CHEESE
BIPP LETTUCE
SLICED TOMATO
4 SOFT SESAME BUNS, SPLIT


1. SPRINKLE THE GROUND BEEF EVENLY WITH 1/2 TSP. SALT IN A LARGE BOWL. GENTLY FORM THE MEAT INTO 4 BALLS , THEN LIGHTLY PRESS INTO 4-INCH WIDE, 1-INCH THICK PATTIES. MAKE A 2-INCH WIDE INDENTATION IN THE CENTER OF EACH
WITH YOUR THUMB TO PREVENT THE BURGERS FROM BULGING WHEN GRILLED.
2. PREHEAT A GRILL TO HIGH. SEASON THE PATTIES WITH SALT AND PEPPER. GRILL, UNDISTURBED, UNTIL MARKED ON THE BOTTOM.(ABOUT 3 TO 5 MIN.)  TURN AND GRILL THE OTHER SIDE UNTIL MARKED AND THE PATTIES FEEL FIRM. ABOUT 3 TO 5 MORE MIN.  IF DESIRED  LAST 2MIN. ADD 2 SLICES CHEESE, AND COVER WITH A DISPOSABLE ALUMINUM PAN TO MELT.
3. SERVE THE PATTIES ON THE BUNS, TOP WITH LETTUCE AND TOMATO.

NOW THAT MAY BE SIMPLE ENOUGH AND YOU MAY THINK , " IS THAT IT"?  BUT NOW LET ME TELL YOU HOW TO MAKE YOUR BURGER EVEN BETTER..
1.  BE GENTLE FORMING THE PATTIES. OVERWORKING MAKES THEM TOUGH.
2. DON'T SQUISH THE BURGERS WHILE THEY COOK, YOU'LL LOSE THE JUICES.
3. ONCE YOUR BURGERS PULL AWAY FROM THE GRILL ITS TIME TO FLIP.
4. LET YOUR BURGERS REST A BIT BEFORE EATING TO LET THE JUICES REDISTRIBUTE.