Best Beach Burger

Photo: David Hillegas; Styling: Linda Hirst

Ground chuck (20% to 25% fat) makes the tastiest bites. For tender, juicy burgers, don't overwork the meat when forming it into patties.

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 1 to 2 cups mesquite or hickory wood chips
  • 2 tablespoons white wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon celery seed
  • 1 teaspoon kosher salt, divided
  • 1 seedless cucumber, sliced into thin ribbons
  • 1 pound ground chuck, formed into 4 (4-inch) patties
  • 1/4 teaspoon freshly ground black pepper
  • 4 (1-ounce) Cheddar cheese slices
  • 4 (3-ounce) sesame seed or brioche buns, split
  • 1 (1-pound) beefsteak or heirloom tomato, cut into 4 slices

Preparation

  1. 1. Preheat grill to medium-high heat (350° to 400°). Rinse wood chips in water; drain, and place on a sheet of heavy-duty aluminum foil. Fold foil over, and seal sides to make a packet. Poke several holes in top. Place foil-wrapped chips on grill grate or hot coals.
  2. 2. Whisk together vinegar, sugar, celery seed, and 1/2 teaspoon salt in a medium bowl; toss with cucumber ribbons. Set aside.
  3. 3. Grill burgers, covered with grill lid, 5 minutes on each side for medium-rare, or until desired degree of doneness. Transfer burgers to a platter, and sprinkle with pepper and remaining 1/2 teaspoon salt. Top each burger with 1 cheese slice; tent loosely with aluminum foil to keep warm.
  4. 4. Grill buns 1 minute. Meanwhile, squeeze excess liquid from reserved cucumbers. Place burgers on buns, and top evenly with tomato slices and cucumber relish.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Best Beach Burger Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy