Route 66 Burgers

• 1 1/2 ground chuck (80% lean)
• 3/4 tsp garlic powder
• 3/4 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper

Toppings:

• 4 slices American cheese
• 4 hamburger buns, split
• 4 leaves Boston lettuce
• 1 ripe beefsteak tomato, about 6 ounces, cut crosswise into 4 slices
• Route 66 Sauce

To Make:

1. Mix patty ingredients, then gently form four patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to a medium doneness (160°F), 8-10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat.

4. Build each burger on a bun with Route 66 Sauce, a lettuce leaf, a tomato slice and a patty. Close with top half of bun. Serve warm.