Prep Time: 10 Minutes
Cook Time: 10 Minutes
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