Hamburger

1 ½ pounds of Lean Ground Beef (Keema)
4 Hamburger Buns or Kaiser Rolls
Salt (to taste)
Black Peppers (Pisi Kaali Mirch) (freshly ground - to taste)
2 tbsp. of Butter (melted)
4 slices of Cheddar Cheese (optional)
4 Fried Eggs (optional)
1 Tomato (thinly sliced) (optional)
1 small Onion (peeled & thinly sliced) (optional)
Lettuce (cut into ¼" slices) (optional)
Sweet Pickle Relish (optional)
Ketchup (optional)
Mustard (optional)
Mayonnaise (optional)

METHOD:

Preheat barbecue grill; brush and oil the grates. Lightly wet your hands with cold water; gently form ground beef into 4 patties, about 1-inch thick and larger than your bun. When forming patties, handle as little as possible. Loosely packed burgers are crisper on the outside and juicier inside. Poke a hole in the center (this will stop the hamburger from rising in the center and your not burnt on the edge and only medium in the middle. The hole will close while cooking. Season with salt and pepper.

Place patties onto hot grill. Cover barbecue with lid, open any vents, and cook 4 to 5 minutes; turn patties over and cook another 4 to 5 minutes (only turn patties once) or until cooked to desired doneness (do not press patties with spatula while cooking as juices will escape and the meat will dry out). Remove from grill and transfer onto a serving plate. (It is recommended that you cook the Hamburger patty to 160 degrees to eliminate e-coli.)

Brush the hamburger buns or Kaiser rolls with melted butter; toast them on the grill, cut side down for 30 to 60 seconds.

remove from grill and place on individual plates. Place the cooked meat onto the bottom slice of the bun and add accompaniments of choice.