Hamburgers with Sel Gris

• 2 pounds ground beef chuck
• 1/4 cup ice water
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced garlic
• 3 scallions, trimmed and thinly sliced
• 1/2 teaspoon coarsely ground black pepper
• 6 two-finger pinches sel gris
• 6 hamburger buns

1. Light the grill for medium direct heat (about 400F).
2. Using your hands, mix together the ground beef, ice water, oil, garlic, scallions and pepper in a bowl until well blended; avoid overmixing.
3. To form the patties, fold in 3 two-finger pinches of salt, and divide the beef mixture into six parts.
4. Using a light touch, form six patties each no more than 1 inch thick.
5. The patties should barely hold together.
6. Brush the grill grate thoroughly with a wire brush to clean it, and coat it lightly with oil.
7. Grill the burgers directly over the heat for 6 to 7 minutes for medium, turning once.
8. To toast the buns, grill them, cut sides down, directly over the heat for 1 to 2 minutes.
9. If serving immediately, transfer the patties right from the grill to the buns.
10. If the burgers will sit, even for a few minutes, keep the burgers and buns separate until just before serving.
11. Just before serving, sprinkle each burger with the remaining salt, or, alternately, serve with a dish of sel gris at the table for diners to pinch from.

ground beef chuck, water, extravirgin olive oil, garlic, scallions, ground black pepper, gris, buns

Taken from www.epicurious.com/recipes/food/views/hamburgers-with-sel-gris-382448 (may not work)