Ingredients:

  • 2 lbs ground chuck (80% lean / 20% fat)
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 4 oz sharp cheddar cheese, cut into 1/2 inch thick squares
  • 4 brioche buns
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
  2. In a large bowl, combine the 2 lbs of ground chuck with 1 tbsp Worcestershire, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Gently divide the meat into 8 equal portions. Flatten each into a very thin patty, about 4 inches wide.
  4. Place a 1 oz square of cheddar (1/2 inch thick) in the dead center of 4 patties.
  5. Top the cheese laden patties with the remaining 4 meat disks. Pinch the edges firmly, then roll the sides on your palm to create a smooth, seamless edge.
  6. Place the prepared patties in the fridge for 15 minutes. Until the meat feels firm and cold to the touch. This prevents the fat from rendering too quickly.
  7. Place patties on the wire rack. Bake for 15 minutes until the exterior is mahogany brown and sizzling.
  8. Brush the brioche buns with melted butter. Place them in the oven for the last 2 minutes of cooking until the edges shatter when pressed.
  9. Remove burgers from the oven. Let them sit for 5 minutes. This is non negotiable; it lets the cheese stabilize so it doesn't explode when you bite.
  10. Place the patty on the toasted bun, add your favorite spicy toppings, and serve immediately.