Easiest Weeknight Cheeseburger

Yield: 3 servings

• 1 1/2 lb ground beef (3 each, 8 oz burgers)
• 2 tbsp R Butts R Smokin’ R Beef Rub
• 2 tbsp Saica Sicilian Extra Virgin Olive Oil
• 3 slices pepper jack cheese
• 3 each brioche burger buns
• 3 each (1/4” inch) heirloom tomato slices
• 3 leaves Butter/Bibb lettuce

Burger Sauce:

• 1/4 cup Thousand Islands Dressing
• 1 tbsp Flavocano Smoky Red Pepper Hot Sauce

Stabilize your Kamado Joe Classic III Ceramic Charcoal Grill at 450ºF. Set up your grill for 2 zone cooking.

Place a grill grate over the flame at the lowest setting of the divide and conquer system and set the other side up indirect, using a half moon deflector shield and installing a grill grate at the highest setting.

| Read More: How to Light a Kamado Joe Ceramic Grill

Shape the ground beef into 8 oz portions, round them and flatten evenly and shape the walls.

Season each side of the burgers. Slightly oil the grill grate and burger then place them on the direct side. Close the dome and allow to cook for 2 - 3 minutes the open the dome and flip.

Allow to cook for 1 minute then top with the cheese slices and transfer the burgers to the indirect side.

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Place the buns on the direct side and toast evenly. Transfer the buns and finished burgers to a building station.

Add a dollop of Burger Sauce to the top and bottom of the buns. Top the bottom bun with lettuce, tomato, cheeseburger and finally top with the top bun.