Take the beef out of its package and gently shape it into 4 patties, handling the meat as much as possible. It’s not necessary to add anything, or blend it with your hands—in fact, the warmth of your hands could melt the fat, and it’s best to keep it cold and intact.
Sprinkle the patties with salt and pepper. If you’re grilling, preheat your barbecue to medium-high. Otherwise, set a large, heavy skillet over medium-high heat and get it nice and hot. (Add a drizzle of vegetable oil, if you like.)
Place the burgers on the grill or skillet, close the lid or cover loosely with a piece of foil, and cook for about 5 minutes. Flip and cook in the same manner for another 4-5 minutes. Don’t press down on them, or you’ll squeeze the juices out.
Turn the heat off, leaving the burgers on the grill or skillet, and place a piece of cheese on top of each. Close the lid or cover for a few minutes, until the cheese melts. Serve on buns, with your choice of condiments. Serves 4, but with more beef you can serve as many as you like.
By: Julie Van Rosendaal