“Oh man, we’re almost to Costa del Sol. When I get there, I’m going to take a long overdue vacation. Maybe I’ll go down to the beach and get a tan…”
- 8 oz. ground chuck, 85% lean
- 2 tablespoons (1 oz.) mayonnaise
- ½ tablespoon (¼ oz.) ketchup
- ½ tablespoon (¼ oz.) hot sauce, such as Cholula or Tapatio
- ½ tablespoon (¼ oz.) sweet pickle relish
- 1 tablespoon olive oil
- Kosher salt
- Freshly-ground black pepper
- 2 soft white hamburger buns
- 1 tablespoon yellow mustard
- 4 slices of deluxe American cheese
- 1 yellow onion
- 2 thin tomato slices
- Shredded iceberg lettuce
Remove the meat from the fridge and bring to room temperature, about 30 minutes. Meanwhile, combine mayonnaise, ketchup, hot sauce, and pickle relish, and transfer to the refrigerator.
Pour olive oil into a small bowl. Slice the onion into ½” rings and brush on both sides with oil. Save about half the oil for later use.
Shape the meat into four patties, each approximately 4 inches across. Spread a light coat of olive oil on each side of the patties, and salt and pepper them to taste.
Prepare a grill for high heat. Place burgers directly over heat. Spread each patty with mustard, cover, and cook for 2 minutes. Flip and cook for an additional minute, covered. Add a slice of cheese to each burger. Cover and cook for 30 seconds.
Remove burgers to a plate and tent with aluminum foil, being careful not to let the foil touch the cheese to prevent sticking. Grill onion and buns, about 1 minute. Continue cooking onion until golden and soft.
Divide the mayonnaise mixture between the two bottom buns. Add a tomato slice to each bun, and sprinkle with shredded lettuce. Add a meat patty to each bun, and cover with onions. Top with remaining meat patties and the top buns. Makes 2 double cheeseburgers.
Per double cheeseburger: 685 calories, 46 g. fat, 14 g. saturated fat, 7.2 g. poly. fat, 14.3 g. mono. fat, 120.7 mg. cholesterol, 1306.1 mg. sodium, 302.9 mg. potassium, 26.7 g. carbohydrates, 1 g. fiber, 38.7 g. protein, vitamin A 5%, calcium 28%, iron 20%