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Separate ground beef into four 6-ounce portions, and loosely shape into patties roughly as big around as the buns you're using, and about 1/2 inch thick. Make a small concave indentation into the middle of each patty. This will help the burger from doming when they cook. Salt patties liberally on both sides (use at least 1/2 teaspoon salt per patty). Season with pepper and spices, if desired. Set up a grill for direct cooking and heat to medium-high or heat a cast iron skillet on the stove top over medium-high heat. Once hot, lightly brush grill grates or skillet with oil. Note: The oil will smoke. We recommend turning on your exhaust fan and opening windows if cooking indoors. Grill or pan-sear the burgers between 3 and 5 minutes per side. Check for desired doneness with an instant-read meat thermometer inserted into the side of the burger. For rare burgers, cook to 120°F. For medium rare: 130°F. For medium: 140°F. For medium-well: 150°F. To ensure a burger is well done, cook to 160°F. Don't cook over 160°F, or the burger will become dry.