Big Boy Burger

• 1- 1/2 pound Hamburger (15% Fat)
• 1 teaspoon Extra-Virgin Olive Oil (Extra Virgin Olive Oil)
• 1 teaspoon Montreal Steak Seasoning
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 pinch Salt To Taste
• 1 pinch Pepper To Taste
• 1 dash Cayenne
• 4 ounces, weight Sharp Cheddar Cheese
• 2 whole Hamburger Buns
• Bit Of Bread Crumbs To Bind And Hold Moisture/flavor, If Needed

1. Mix all the above ingredients together (except cheese/bun and bread crumbs).
2. If the mixture is too wet, add a handful of bread crumbs.
3. Dont over-mix the meat or it will be tough.
4. Make 4 thin patties of approximately the same size.
5. Place the cheese in between two patties and seal the edges well.
6. Make sure your grill is hot hot hot, clean, and lightly oiled (use a couple of paper towels, EVOO and tongs) before you put on the patties.
7. Start on high, then reduce the heat to low or medium.
8. Flip after about 5 minutes; you should have good grill marks.
9. Some patties will break open and a little cheese will leak out, so dont freak out.
10. The beef will cook up just fine.
11. Be sure and toast the buns on the grill as well.
12. A word of warning, however: if you insist on a well done burger (which is just wrong), skip the cheese on the inside and add it at the end on top instead.

hamburger, extravirgin olive oil, onion powder, garlic, salt, pepper, cayenne, cheddar cheese, hamburger, bit of bread

Taken from tastykitchen.com/recipes/main-courses/big-boy-burger/ (may not work)