Best Burger Ever

• 8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
• 8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
• 8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
• Kosher salt
• 4 ounces grated Cheddar, smoked if preferred
• 4 hamburger buns
• Mayonnaise

1. Special equipment: Chimney starter, all-natural lump charcoal and kettle grill
2. Pass the meat through the coarsest die of a food grinder.
3. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat.
4. Place in the refrigerator uncovered, for 2 hours.
5. After 2 hours, fill a large chimney starter with charcoal and light.
6. Once the coals are ashy white, transfer to a kettle grill and spread evenly.
7. Set grate over coals.
8. While the coals are heating, shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick.
9. Sprinkle each patty on both sides with the salt.
10. Place on the grill and do not move for 2 minutes.
11. Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer.
12. Watch for hot spots and move the burgers if flare-ups occur.
13. Resist the urge to smash down on the patties.
14. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes.
15. Remove and place them cut side up on a platter.
16. Divide the cheese evenly between the top buns, set the meat patty on top of the cheese.
17. Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat.
18. Allow each burger to sit upside down for a minute before flipping and consuming.

meat, steak meat, lamb shoulder meat, kosher salt, buns, mayonnaise

Taken from www.foodnetwork.com/recipes/alton-brown/best-burger-ever-recipe.html (may not work)