Cheyenne Burger

1. 1

   Divide the meat into 4 equal portions (about 6 ounces each).

2. 2

   Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.

3. 3

   Season both sides of each burger with salt and pepper.

4. 4

   Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).

5. 5

   Place the burgers on the bun bottoms and slather each one with barbecue sauce.

6. 6

   Top with bacon, if using, shoestring onion rings, parsley, and then the bun tops and serve immediately.

No additional tips available.