How To Grill The All American Cheeseburger | M Grills M16

Well, here it is! One of my absolute favorite things in the world to cook and eat....THE CHEESEBURGER. It's Labor Day weekend, so fire up your grill, start your griddle, or grab a pan and cook one on the stovetop. However you cook it, you're going to enjoy it.
For this recipe, I used an M Grills M16. It's an awesome grill, and love cooking on it any chance I can get. This was a very easy cook, and recipe to follow. I hope you enjoy it, and please leave some feedback.

1/2# Ground chuck or brisket
Kosher salt
Ground black pepper
Brioche bun
American cheese
Mayonnaise
Mustard
Ketchup
Iceberg lettuce
Tomato
Red Onion
Dill pickle slices

Lightly form your burger, without pressing hard on the top or edges. You'll want to keep the burger somewhat loose, but not falling apart. Liberally season the top and bottom with salt and pepper. Place burger in the refrigerator. Get your grill ready. I used a half of a chimney of B&B Oak Briquettes. Let them completely lite, and get a little ashed over. Dump the charcoal to one side of the grill to create the two zone grilling method. Once your grill is up to temperature, get the burger out of the refrigerator, and place on the grill. You'll want to rotate it a quarter turn after a few minutes, or when you start to see a good sear on the bottom of the burger. While your burger is grilling, cut up your veggies, and prepare the bun. I used rendered brisket tallow on my bun, but you can use butter, margarine, olive oil, or any oil of choice. Check your burger for a good overall sear on the bottom, flip, and grill for another few minutes. Once you reach an internal temperature of about 120, rotate one last time, add cheese, and place your bun on the grill. At this point you're wanting it to come up to around 140-142, the cheese should also be melted, and the bun toasted. Take the burger and bun off of the grill, and let the burger rest for a couple minutes. Start putting together your burger with the toppings above, or the toppings of your choice. Now it's time for the best part......eat that thing, and enjoy it.

Thank you for the support, and have a great Labor Day weekend!

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