Ingredients:

2 pounds ground beef chuck, 85% lean

2 tablespoons chopped garlic

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

3 tablespoons herbed garlic cream cheese, such as Boursin

6 hamburger buns, split

Oil for coating grill grate

 

The Grill

Gas: Direct heat, medium-high 425 F to 450 F; clean, oiled grate

Charcoal: Direct heat, light ash; 12-by-12-inch charcoal bed (about 3 dozen coals); clean, oiled grate on lowest setting

Wood: Direct heat, light ash; 12-by-12-inch bed, 3 to 4 inches deep; clean, oiled grate set 2 inches above the fire

 

Directions:

1. Heat the grill as directed.

 

2. Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1/2-inch thick.

 

3. Put a portion (about 11/2 teaspoons) of cream cheese in the center of each of the 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.

 

4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 F, slightly pink). Add a minute per side for well-done (160 F).

 

5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.

 

6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating. 

 

Makes 6 servings