Toast a sesame-seed bun on the grill over medium heat for 30 seconds max.
A thin-sliced, raw red onion gives your burger bite. Or sauté it with olive oil for a milder flavor.
Go for green leaf; it has crunch but won't fall out of place when you're diving into your burger.
The robust, nutty flavor of sharp Wisconsin cheddar aged 1 to 2 years pairs well with a burger. Get good "meltability" by blanketing it over your beef after your final burger-flip when the grill is super-hot. Keep your burger there for a full minute with the grill lid closed.
Pile on a beefsteak tomato. Cut it into a 1/4-inch thick, single round for a juicy but firm slice that won't fall apart.
Combine ground chuck and sirloin in each patty for the best flavor and quality. Grill the burger over medium heat (when the coals are still gray, not red), untouched, for 3 minutes so it gets nice grill marks; then flip.
7 to 8 minutes total for medium rare, or 10 to 12 minutes total for medium, flipping the burger a second time halfway through.
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