My new Cooks Illustrated arrived the day we were grilling. As we were making my yummy burgers, I eagerly studied their suggestions for grilling the perfect hamburger. The secret is making a dent in the center of the patty to prevent getting those puffy grilled burgers that are more like a meatball than a patty. Cooks Illustrated tips are generally a sure bet, and, true to form, this one worked like a charm. Makes 6.

burgers:

2 pounds lean ground beef
1 envelope Lipton's Onion Soup Mix (aka Lipton's Recipe Secrets)
4 big spoonfuls of prepared horseradish
1 tsp. ground mustard
1 Tbsp. freshly ground black pepper
2 cloves garlic, crushed
6 buns

condiments:

1/2 sweet yellow onion, sliced thinly
sliced cheese (American, cheddar, Monterey jack, Havarti, etc.)
1 - 2 tomatoes, sliced
pickle slices
ketchup and mustard
jalapeños
shredded lettuce

Crumble hamburger. Sprinkle all ingredients over. Using your fingers, lightly combine seasonings with burger. Don't overwork the meat or it will get tough.

Divide seasoned hamburger into 6 equal balls. Flatten each ball into a thick patty.

Using your three middle fingers, press a large, shallow dent into the center of each patty (see picture for detail).

Grill burgers over medium-hot coals for about 3 minutes, or until meat looks nice and browned and shiny (instead of just sweaty), and there are nice black grill marks. Flip burgers, layer with cheese, and cook an additional 3 - 5 minutes, depending on how well you like your bovine charred.

Meanwhile, toast buns on the sides of the grill just until grill marks appear. Serve finished burgers open-faced on toasted buns & let guests dress their own.