1 1/4 pounds ground chuck (85 percent lean or less)
kosher salt and black pepper
canola oil, for the grill
4 ounces pepper Jack, sliced
4 kaiser rolls, split
1/4 cup barbecue sauce
4 leaves romaine lettuce
1 large tomato, sliced
1/2 cup sliced pickled jalapeños
Calories from fat 251
Sat fat 11g
How to Make It
Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more, topping the burgers with the pepper Jack during the last 3 minutes of cooking.
Grill the rolls until toasted, 1 to 2 minutes. Dividing evenly, spread the rolls with the barbecue sauce. Form sandwiches with the rolls, lettuce, burgers, tomato, and jalapeños.