The best burgers are made from freshly ground, high-grade chuck beef in an 80/20 mix. Spread the beef out flat and season with salt and pepper. Toss together gently.
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.
Make a divot in the middle of the burger with your thumb to help it keep its shape while cooking. These burgers can be made ahead and chilled in the fridge.
Preheat the grill to medium or medium high over direct heat. Oil the grate and then put the burgers on the grill and let them be. Cover the grill.
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. Add other toppings and serve.