Bursting with flavour, these are the burgers you will keep making all summer long
by Lindsay Evans
Tap and hold image to save to your device
2 lb lean ground beef
1 ½ cups grated aged white cheddar
1 heaping tbsp Dijon
1 tsp Worchester sauce
Generous pinches sea salt and freshly cracked black pepper
3 tbsp (45 mL) chopped fresh thyme
Sliced aged cheddar
Sliced dill pickles
Bibb lettuce leaves
In a large bowl combine ground beef, cheddar, Dijon, worchester, salt, pepper and thyme. Using clean hands that are slightly damp, mix just until combined. Divide mixture into 6 to 8 portions and shape into balls. Flatten into 3/4-inch patties, trying not to overwork.
Heat grill or BBQ to medium-high heat. Place patties on greased grill, close lid and grill, turning once, until digital thermometer inserted sideways into center reads 160°F (71°C). Serve on buns with aged cheddar and arugula.