Hamburgers with Sel Gris

1. 1

   Light the grill for medium direct heat (about 400F).

2. 2

   Using your hands, mix together the ground beef, ice water, oil, garlic, scallions and pepper in a bowl until well blended; avoid overmixing.

3. 3

   To form the patties, fold in 3 two-finger pinches of salt, and divide the beef mixture into six parts.

4. 4

   Using a light touch, form six patties each no more than 1 inch thick.

5. 5

   The patties should barely hold together.

6. 6

   Brush the grill grate thoroughly with a wire brush to clean it, and coat it lightly with oil.

7. 7

   Grill the burgers directly over the heat for 6 to 7 minutes for medium, turning once.

8. 8

   To toast the buns, grill them, cut sides down, directly over the heat for 1 to 2 minutes.

9. 9

   If serving immediately, transfer the patties right from the grill to the buns.

10. 10

    If the burgers will sit, even for a few minutes, keep the burgers and buns separate until just before serving.

11. 11

    Just before serving, sprinkle each burger with the remaining salt, or, alternately, serve with a dish of sel gris at the table for diners to pinch from.

* Per serving · 4 servings · Values may vary.

No additional tips available.