Step 1

Divide ground beef into 4 (½-pound) or 6 (1/3-pound) portions. When handling the meat, gently form into patties of equal size (1-inch thickness) without overworking the meat. Gently create a divot with thumb in the center of each burger. Arrange on a plate in a single layer, cover and chill for at least 1 hour and up to 6 hours.

Step 2

Heat the grill to high (gas or charcoal); 375-400 degrees F. Brush and oil the grill. Lightly brush one side of the burgers with olive oil, place them on the grill (olive oil side down); brush the top side with olive oil. Cover, cook for 2-3 minutes to sear the bottom (you should see grill marks).

Step 3

Flip and cook an additional 2-3 minutes for rare, 4-5 for medium-rare or 6-7 for medium doneness as measured with an Instant Read thermometer. If adding sliced cheese, add 2 minutes before burger is finished grilling. NOTE: time will be less if cooking 1/3-pound burgers.

Step 4

Remove and allow to rest 5 minutes.

Step 5

Assemble the burger with a slice of lettuce between the bottom bun and the burger (helps keep the bun intact) and condiments or toppings on top. Salt and pepper if desired.