A new trick for grilling the perfect burger

The platter turned the gas grill into a flat grill, while the heat of the cast-iron surface deeply caramelized everything it touched.

Because the lid was down and there were other foods on the grill, the burgers still got that smoky outdoor grilled flavor, but with a griddle-style crust.

Since that evening, it is the only way that I grill burgers — of any size!

To me, this is the best condiment and I don't need anything else except maybe pickles, which I layer on the bottom bun so that the cheese and the top bun stick together and become one.

When you use the best quality beef and grill the burgers using the cast-iron sizzle platter, you hardly need anything besides the cheese and a soft potato bun to make it summer's best burger.

Being careful not to overwork the meat, in a large bowl mix together the chuck and sirloin with the Worcestershire sauce, mustard powder and generous pinches each of salt and pepper.

Let the burgers rest 2 to 3 minutes and serve on a potato bun with pickle chips.

Nutrition information per serving: 550 calories; 230 calories from fat (42 percent of total calories); 26 g fat (10 g saturated; 1 g trans fats); 115 mg cholesterol; 900 mg sodium; 38 g carbohydrate; 2 g fiber; 7 g sugar; 40 g protein.