Step 1

Preheat grill on high. Clean and oil.

Step 2

Start with 80/20 burger and divide into 1/3 to 1/2 pound balls. They are the size of a tennis ball then form into patties about 3/4 inch thick and about 4-inch diameter. Safety note: Always wash your hands for safety before and after touching ground meat.

Step 3

Give them a good sprinkle of salt and pepper on both sides. I'm using my 7:2:2 (salt, pepper, garlic).

Step 4

THE BIG SECRET TO GOOD RESULTS. Press one inch round 1/4 inch deep indentation into the center of one side.

Step 5

Grill over direct heat with a closed lid preferred but you can do open grilling if you prefer. Flip after 5 minutes.

Step 6

Grill another 3-4 minutes and check the temperature. Get to 160° to 165° then add cheese for about 30-60 seconds if using cheese.

Step 7

I don't feel a great need to rest the meat before serving. By the time you place it on the bun and do things to it, it has been enough time.