There is something novel in this burger – ice water. Adding more fat helps to restore some of the perception of juiciness, but for those who want less fat in their hamburger this is not an option. We opt for using burger with a moderate amount of fat (15%) plus some water. As the burger cooks, the fat melts and the water steams, helping the burger to cook through faster. The reason for using ice-cold water is to keep the meat chilled, and if you choose to eat your burgers rare, the cold water will migrate toward the center, resulting in a burger so juicy at its core that you will have to reach for a second napkin.
Prep: 5 minutes
Grill: 7 minutes
BBQ TOOLS AND EQUIPMENT
– Long-handled spatula
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash 12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 6 SERVINGS)
2 pounds ground beef chuck, 85%
lean 5 tablespoons ice-cold water
½ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
Oil for coating grill grate
12 slices good-quality American, provolone, or Cheddar cheese (optional)
6 hamburger buns, split
1. Heat the grill as directed.
2. Using your hands, mix the beef, water, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F on an instant-read thermometer inserted into the thickest part, slightly pink). Add a minute per side for well-done (160°F).
4. If you are making cheeseburgers, put 2 slices of cheese on each burger 1 minute before the burgers are going to be done.
5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.