Best Hamburger

Shape ground beef into four 3/4-inch-thick patties. Editor's Tip: The meat will shrink as it cooks, so shape the patties slightly larger than the bun. To minimize shrinkage, create a tiny indentation in the center of the patty with your thumb. (If you're planning to cook the burgers inside on a skillet, make a doughnut hole in the center of the patty instead.)

Just before grilling, sprinkle the patties with salt and pepper. Editor's Tip: If you went all-in with high-quality beef, you don't need seasonings beyond salt and pepper. However, if you want to infuse the burgers with extra flavor, add seasonings like finely chopped green onions, Montreal seasoning and Worcestershire sauce before forming the patties. Using your hands, lightly but thoroughly mix the seasonings into the beef. Work as quickly as possible so the meat stays cold, and avoid squeezing or overworking the beef.

Grill the burgers, covered, over medium heat until a thermometer reads 160°, five to six minutes on each side. Editor's Tip: Thinner patties will cook more quickly than thicker patties, so use a digital thermometer to monitor the exact temperature of the burger. The USDA recommends a food-safe cooking temperature of 160°F for ground beef.

Top the bun bottoms with the burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise. Editor's Tip: For cheeseburgers, add a slice of cheese immediately after removing the burgers from the grill. Cover the burgers with a plate or tent with foil to help the cheese melt.