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