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Preheat the grill 30 minutes in advance, burning the wood down until you have a red-hot coal base.
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To make the patties:
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Divide the meat into four portions and shape them into patties.
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4
Season both sides of the patties heavily with salt and pepper, and place them on the grill.
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Then leave them aloneyou want to let the outside caramelize, and moving the burgers too early can rupture their surface and allow the juice to leak out.
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Once the burgers move easily when gently prodded, flip them over.
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Cook to your desired doneness--rare is great!
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To serve, encourage your guests to build their own burgers on a bun with the sliced white cheddar and their choice of marinated onions, mayonnaise, tomato slices, lettuce, ketchup, and/or mustard.
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Dont forget the pickles and the fries!
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To make the House-Made Buns:
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Put the milk in a small saucepan and warm it over very low heat until lukewarm.
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Remove the pan from the heat.
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Sprinkle the yeast over the milk, stir, and set it aside for 5 minutes to activate.
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Butter a large bowl and set it aside.
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In an electric mixer fitted with the dough hook attachment, combine the yeast mixture with half the flour on low speed.
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Then, over a 1-minute period, add the remaining flour along with the sugar, salt, egg, and butter.
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Increase the speed to medium and mix for 2 minutes.
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Then turn the speed to high and mix for 2 minutes more.
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Transfer the dough to the prepared bowl, cover it loosely with plastic wrap, and set it aside in a warm area for 45 minutes to 1 hour, until the dough has doubled in size.
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Turn the dough out onto a floured surface.
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Divide it into 6 or 7 equal pieces, and arrange them in a row on the surface.
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Keeping the other portions covered with a kitchen towel so they wont dry out, roll each piece into a ball.
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Leave them, covered, on the surface for another 10 minutes to relax the gluten.
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Then, using a rolling pin, flatten the balls into rounds that are 3 1/2 to 4 inches in diameter.
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Place the buns on a baking sheet lined with parchment paper, put the baking sheet inside a large plastic bag, and tie the open end closed.
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Place the pan in a warm area of the kitchen and let the buns rise until they have doubled in size, 30 to 45 minutes.
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Meanwhile, preheat the oven to 375F.
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Remove the sheet pan from the bag, brush each bun with water, and then sprinkle the sesame seeds on top.
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Bake the buns for 20 to 25 minutes, until golden brown.
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Let them cool for at least 10 minutes before serving.
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Slice in half and serve.
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To make the Marinated Onions:
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Soak the onion slices in a bowl of ice water for 15 minutes.
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Drain the onions, place them in a nonreactive bowl, and drizzle the lemon juice and champagne vinegar over them.
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Toss in the parsley, chives, and scallions.
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Drizzle with the olive oil, and season with the salt and pepper.
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Marinate at room temperature for at least 30 minutes.
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The marinated onions can be made up to 8 hours in advance.
