There is nothing like a big juicy grilled burger. But stuff it with sharp cheddar-cheese and rim the outside with coarse black pepper and you’ve got one of the best burgers you’ve ever eaten and made at home. Feel free to add your favorite toppings and condiments—I’ve even been known to add a couple of slices of crispy bacon to mine!
Being careful not to over-work the meat, mix the sirloin and chuck. Add the salt and Worcestershire sauce. Mix until just combined.
Portion the meat into 6 equal pieces and shape each patty around one cube of cheese and set aside. Meanwhile, put the coarsely ground black pepper on a shallow plate and roll the side of each burger in the pepper until it is coated in a “stripe” of pepper. Note: If you are sensitive to pepper, you may want to skip this step as it makes the burgers quite peppery.
Preheat your Spark to 500°F and oil your grates. When ready to grill, place the burgers in the center of the grill grates over the heat deflector plate.
Grill until the meat is no longer pink, 8 to 10 minutes, turning once halfway through grilling time. If using additional cheese, top each burger with cheese during the final minute of cooking time. Meanwhile grill the buttered buns until lightly toasted, if desired. If grilling buns, Place buns on the center of the cooking grate while the burgers rest.
Serve immediately on the buttered rolls with a lettuce leaf and tomato if desired. Serve with favorite toppings and traditional condiments on the side—I especially like spicy or Dijon mustard and sometimes a slice or two of crispy bacon.