How To Grill a Perfect Burger

Form half-inch-thick patties. Handle the meat as little as possible, so you don’t squeeze out the juices.

Season the patties by sprinkling the tops with whatever you like—salt, pepper, onion powder, garlic, and so on.

Fold the patties over and reshape them so that the seasoning is now in the middle of the burger.

Make a small indentation in the center of the burger with your thumb. This prevents the center from swelling, leading to uneven cooking.

Place the patties between stacks of waxed paper and refrigerate them for a few hours. Burger meat is best cooked cold.

Light the grill, and when it’s hot enough, take the patties out of the fridge, spritz them with a little cooking oil or brush them with some melted butter, and put them on the grill.

Cook until your burgers reach the desired doneness. A medium burger should take about four minutes—three on one side, then one after you flip it.

If you want a cheeseburger, slice the cheese thinly and put in on the burgers when the patties are almost ready to come off the grill. Now is the time to put that sliced bun on the grill, too. Brush it lightly with butter before toasting.

Add your lettuce, onion, tomato, ketchup, pickles, relish, or whatever, and enjoy!