Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves: 4

1.) Divide the meat into four equal portions. Form patties and make small depression in  middle with a spoon

2.) Season both sides with salt and pepper, and place into refrigeration for 15 minutes to chill.

3.) Meanwhile, preheat a grill, grill pan or cast iron skillet

4.) Remove burger from refrigerator and brush with oil. Place on grill for three minutes, and flip and grill for an additional 4-5 minutes.

5.) Trim rind from Chimay Cheese slices and atop burgers, and cover with aluminum foil to melt.

6.) Assemble burger with accompaniments.

Level Up: Caramelize onions by slicing ½ Vidalia onion and sauté slowly in pan at medium-low with a ¼ cup of Chimay Premiére Trappist Ale