#1,241: The Perfect Hamburger (Is it??)

I hate when recipe claim to be the best at something...it gives the recipe a lot to measure up to.  This recipe was called, "The Perfect Hamburger" so we gave it a try.  Do I think this was the best or most perfect burger I've ever eaten?  No.  Was it good and did we all enjoy it?  Yes!  This recipe did not have any egg in it, like most of the burgers we eat do, but it held together better because of that.  I wasn't sure my family would love all of the onion in it, but they never even noticed.  I'd make these again.  They sure were easy.  Not the world's best, but easy and good. 

1 lb. ground chuck or ground lean beef
2 Tbs. finely chopped yellow onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
4 slices cheddar or Swiss cheese (optional)
4 hamburger buns, split
Sliced tomato for serving
Sliced sweet white onion, such as Maui, Vidalia or Walla Walla, for serving
Torn lettuce for serving
Sliced dill pickle for serving
Ketchup, mayonnaise, mustard or other condiments of your choice for serving1 or 2 dashes of Worcestershire sauce

Prepare a charcoal or gas grill for direct grilling over medium-high heat.  In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3/4 inch thick.

Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments. Serves 4.