Four-Cheese Burger

• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 4 slices Swiss cheese
• 4 slices ripe beefsteak tomato, each 1 inch thick
• 4 slices American cheese
• 4 round slices fresh goat cheese, each 1/2 inch thick
• 1/4 cup freshly grated Parmesan cheese
• 4 hamburger buns, split; toasted (see page 15), if desired
• 1 handful of arugula leaves

1. Divide the meat into 4 equal portions (about 6 ounces each).
2. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
3. Season both sides of each burger with salt and pepper.
4. Cook the burgers, using the oil (see page 16) and topping each one with a slice of Swiss and a basting cover during the last minute of cooking (see page 21).
5. Add the tomato slices to the grill or pan, cover each with a slice of American, a slice of goat, and some Parmesan.
6. Cover and melt for 1 minute.
7. Arrange some arugula on the bun bottoms and top each with a burger and a tomato slice.
8. Cover with the bun tops and serve immediately.

ground chuck, kosher salt, canola oil, swiss cheese, tomato, american cheese, goat cheese, freshly grated parmesan cheese, buns, handful of arugula leaves

Taken from www.epicurious.com/recipes/food/views/four-cheese-burger-375989 (may not work)