Gotham Bar And Grill Hamburger

• 9 ounces freshly ground sirloin steak, preferably with a 10 to 15 percent fat content
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 sesame-seed hamburger bun (see note)
• 1 slice red, ripe tomato
• 1 1/4-inch thick sliced red onion
• 1 pickled green tomato
• 1 small pickled sweet pepper
• 1 classic dill pickle
• French-fried potatoes

1. Preheat a gas or charcoal grill to high.
2. Shape the meat loosely, pressing gently without kneading, into a patty about one inch thick and about four and one-half inches in diameter.
3. Season the meat on both sides with salt and pepper.
4. Place the meat on the grill and cook three to three and a half minutes on each side for a rare hamburger; four to four and a half minutes on each side for a medium-well hamburger, and five minutes on each side for well-done.
5. A rare hamburger will be soft to the touch; a medium-well, slightly springy, and well done, firm.
6. Toast both bun halves on the cut side until lightly browned.
7. Arrange the bottom half, cut side up, on a dinner plate.
8. Place the meat on top and cover with a slice of tomato and slice of onion.
9. Cover with the other half of the bun.
10. Garnish with pickled green tomato, pickled sweet pepper, classic dill pickle and french fries.
11. Serve with tomato ketchup on the side.

ground sirloin steak, salt, freshly ground pepper, hamburger, red, red onion, sweet pepper, pickle, potatoes

Taken from cooking.nytimes.com/recipes/2631 (may not work)