Start with 1 pound 80/20 burger. Divide into 1/3 pound balls. They are the size of a tennis ball.
Pat gently into 3/4 inch thick 4 inch patties. Wash hands for safety before and after touching ground meat.
Give them a good sprinkle of salt and pepper on both sides. I'm using my 7:2:2 (salt, pepper, garlic).
Press an one inch round 1/4 inch deep indentation into the center of one side.
Grill over direct heat with closed lid. Flip after 5 minutes.
Grill another 3-4 minutes and check the temperature. Get to 165 then add cheese for about 30-60 seconds if using cheese. 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.
Wash hands for safety before and after touching ground meat.As a good general rule, anything over 1/2 inch thick should have a closed lid. So a thin fish filet in a grill basket may not but most everything else should.
The Three Secrets To Getting it Right the First Time.
Do not compress the meat.
Indent the center of the burger
Flip once if possible. Don't keep poking it and flipping.
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