Ingredients

• 1.25 lb - 100 per cent ground chuck
• 3/4 tsp - salt
• 1/4 tsp - ground black pepper
• Hamburger buns
• Desired toppings

How to Make Chuck Burger

• Break up the chuck to increase the surface area for seasoning.
• Sprinkle salt and pepper over the meat.
• Toss lightly with hands to distribute the seasoning.
• With cupped hands, divide the meat into four equal portions (5 ounces each).
• Toss one portion of meat back and forth to form loose ball.
• Pat lightly to flatten into a 1-inch-thick burger, 3.5 to 4 inches across, using the fingertips to create a pocked, textured surface.
• Repeat with remaining portions of the meat.
• If grilling, heat enough coal to make a hot fire.
• When hot and covered with white ash, spread the coal in single layer.
• Position the grill rack and lid; heat until the rack is very hot, about 5 minutes.
• Place burgers on the rack, cover and grill, turning once, to desired doneness as follows: 3 minutes per side for rare, 4 minutes per side for medium rare, 5 minutes on first side and 4 minutes on second side for medium, and 5 minutes per side for well done.
• If pan-broiling, heat skillet over medium-high heat.
• When the skillet is hot, add parties and cook, turning once, to desired doneness, using the same times as if grilling.
• Serve immediately with buns and desired toppings.