The Grill Package Recipe

Form patties

Place the ground beef in a large bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and the Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide into 4 equal portions (about 8 oz each) and form into patties about 3/4 inch thick, making a slight dimple in the center of each so they cook evenly.

Preheat grill or a heavy skillet/griddle to medium-high heat (about 400°F/200°C). Brush grates or skillet with 1 tsp vegetable oil. Season patties on both sides with the remaining 1 tsp kosher salt and 1/2 tsp black pepper.

Grill patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of cheddar on each patty and close the grill lid or cover skillet to melt. Remove patties and let rest 5 minutes before assembling.

In a bowl or zip-top bag combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken thighs, turn to coat, and marinate at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

When the grill is hot (same 400°F/200°C), place thighs skinless-side down (or flat) on the grates. Grill 5–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice or serve whole with lemon wedges.

While meats are marinating or resting, slice zucchini into 1/4-inch thick lengthwise strips, core and cut the red bell pepper into large strips, and cut the red onion into thick rings. Toss vegetables with 2 tbs olive oil, 1 tbs balsamic vinegar, 1 tsp kosher salt, and 1/2 tsp black pepper.

Place vegetables on the hot grill. Grill zucchini and bell pepper 3–4 minutes per side until nicely charred and tender; grill onion rings 3–5 minutes per side until softened. Remove and keep warm.

Spread softened butter on cut sides of the hamburger buns. Place buns cut-side down on the grill for 30–60 seconds until toasted and golden. Remove.

In a small bowl, mix mayonnaise and BBQ sauce to make a simple sandwich spread (adjust ratio to taste). Toss mixed greens lightly with a pinch of salt and a drizzle of olive oil if desired.

Assemble burgers: spread the mayo-BBQ on both bun halves, place the rested burger patty with melted cheese on the bottom bun, top with pickles, some grilled vegetables or salad greens, then the top bun.

Plate 1 burger each and 2–3 grilled vegetable pieces per serving. Add one marinated chicken thigh (whole or sliced) per person alongside the burger for a generous Grill Package. Garnish vegetables with chopped parsley and serve lemon wedges for the chicken. Provide extra BBQ sauce on the side.

Estimated resting/hold time: let all proteins rest 5 minutes after cooking to preserve juices. Taste and adjust seasoning before serving.