Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Thick Burger 3.3 (82) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 26, 2017 Rate PRINT Share Prep Time: 15 mins Total Time: 15 mins Yield: 4 Oozing with juice and loaded with beefy flavor, it's a burger connoisseur's fantasy. Ingredients Safflower oil, for grill 1 ½ pounds ground beef chuck (80 percent lean) Coarse salt and freshly ground pepper 4 slices sharp white cheddar cheese (4 ounces) 4 large bakery sandwich rolls or buns 4 teaspoons mayonnaise (optional) 1 beefsteak tomato, cut into 4 slices ½ Vidalia onion, cut into ¼-inch rings 4 lettuce leaves, such as green-leaf, Boston, or romaine Directions Preheat grill to medium-high; brush grates with oil. Gently form beef into four 1-inch-thick patties, about 4 inches in diameter. Make an indentation in the top of each patty. Generously season both sides with salt and pepper. Grill burgers 3 minutes. Flip, top with cheese, and grill 4 minutes for medium-rare. Toast rolls face-down on grill until just lightly charred, about 30 seconds. Spread them with mayonnaise if you're a condiment die-hard -- though our food editors swear you won't need it. Sandwich burgers in rolls with tomato, onion, and lettuce. Sang An Cook's Notes ToppingsIt's all about thick slices of tomato, lettuce, and onion -- dainty slivers would get lost in this mammoth sandwich.PattyEighty percent lean ground beef chuck makes for a juicy but not greasy grilled burger. Form the patty loosely to ensure a tender texture (no slapping or patting), and make an indentation in the center to prevent doming.SeasoningSalt draws moisture out of meat. Generously season the outside of the patty rather than the meat mixture so the center stays juicy.CheeseYou need the sharpness of white cheddar to stand up to the beefiness of this burger. Add the cheese immediately after flipping to maximize melt.BunA bakery roll, rather than a packaged bun, is worth it here; it will soak up the juice without getting gummy. Originally appeared: Martha Stewart Living, August 2012 Rate It PRINT