In a small bowl whisk the mayonnaise ingredients. Cover and refrigerate.
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Mix the ground chuck, salt, and ¾ teaspoon pepper. Gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of each patty to prevent them from forming a dome as they cook.
Prepare the grill for direct cooking over medium-high heat (200º to 260ºC).
Lightly brush the onion slices on both sides with oil, and brush the cut side of the buns with oil. Grill the onion slices and the patties over direct medium-high heat, with the lid closed, until the onions are lightly charred on both sides and the patties are cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place the cheese on the patties to melt, and toast the buns, cut side down, over direct heat.
Lightly brush the onion slices on both sides with oil, and brush the cut side of the buns with oil. Grill the onion slices and the patties over medium-high heat, with the lid closed, until the onions are lightly charred on both sides and the patties are cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place the cheese on the patties to melt, and toast the buns, cut side down, over direct heat.
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Slicing an Onion
Build each burger on a bun with the mayonnaise, a patty, and onion slice, and a lettuce leaf. Serve warm.
