The best burgers are made from freshly ground, high-grade beef chuck in an 80/20 mix (meat to fat). Spread the beef out flat and season with salt and pepper.

Grab 5 to 6 ounces of meat and lightly toss from hand to hand, forming a ball.

The patty should be at least as wide as your bun and about 3/4 to 1 inch thick.

Oil the grate with a neutral-flavored oil like canola or vegetable. When the oil begins to smoke, it’s hot enough to add the burgers. Put the burgers on the grill and let them be. The less touching, the better the burger.

It’s time to flip when the burger releases from the grate without sticking.

For medium burgers, cook for about 5 minutes per side. For well-done, go a little longer.

To add cheese, move the burgers to the cooler side of the grill, top with cheese and cover the grill for a minute to let the cheese melt. Place the patties on buns, add other toppings and serve.

Let the burgers rest for about 5 minutes before serving.