Thick and Juicy Home-Ground Grilled Cheeseburgers

Ingredients

• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 4 slices of cheese
• 4 hamburger buns
• Toppings as desired

Directions

1. For a meat grinder, tuck the grinding shaft, feed tube, plate, die, and screw into the freezer before you begin. Arrange the beef pieces in an even single layer on a large plate or a rimmed baking sheet, then freeze them until the edges are just firm while the centers still bend a bit, about 20 minutes. Fit the grinder with the 3/8ths inch plate and grind the beef into a chilled bowl. Move briskly and run the beef through again with the 1/4-inch plate. If either the beef or the grinder starts feeling too warm, stop and chill everything for 10 minutes, then continue.
2. For a food processor, lay the beef pieces out in one even layer on a large plate or rimmed baking sheet. Freeze until the edges have begun to firm but the meat is still pliable, about 20 minutes. Process the beef in three batches, adding each batch to the food processor bowl and pulsing until finely chopped, about 15 to 20 quick pulses. Scrape the chopped beef into a bowl, then do the same with the rest.
3. Shape the beef into four patties, making each one about 1/2-inch wider than the buns, and press a shallow dimple into the middle so the burgers cook up evenly instead of puffing. Sprinkle well with salt and pepper, then refrigerate until it is time to grill.
4. Start one chimney full of charcoal. Once the coals are fully lit and coated in gray ash, arrange them evenly over one side of the coal grate. If you are using a gas grill instead, turn half the burners to high heat. Put the cooking grate in position, close the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it.
5. Set the burgers over the hot coals, close the grill with the vents open, and cook, flipping now and then, until the outside is nicely charred and the center reads 110 degrees F on an instant-read thermometer, about 5 minutes. Add the cheese to the burgers and keep cooking until it melts. For medium rare, look for 125 degrees F; for medium, look for 135 degrees F. This should take 1 to 2 minutes longer. Move the burgers to a large plate.
6. Toast the buns near the center of the grill until they are golden brown and warmed through. Add toppings as desired, tuck the burgers into the buns, and serve.