Simplicity is perfection when it comes to the best grilled burgers. 100 percent ground chuck, salt and pepper...and lightly handled.

Best Burgers

1 1/4 pounds 100% ground chuck
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 hamburger buns
Hamburger toppings like: cheese, cooked bacon, guacamole, sautéed onions or mushrooms as well as mustard, mayonnaise, ketchup, relish, lettuce and tomato slices

1. Place ground chuck in a large bowl and break up with fingers to increase surface area for seasoning. Sprinkle salt and pepper over meat and toss lightly with hands to distribute seasoning. Divide meat into 4 equal portions (5 ounces each). With cupped hands, toss portion of meat back and forth to form a loose ball. Pat lightly to flatten to a 1-inch thick burger, 3 1/2 to 4-inches across, using your fingertips to create a pocked, textured surface. Repeat with remaining meat.
2. If you plan to grill burgers, heat enough coals to make a hot fire (at least 5 pounds). When coals are hot covered with white ash, spread them over half of gill. Replace grill rack and lid; heat until grill rack is very hot, about 5 minutes. Place burgers on grill rack over hot coals, cover and grill on one side. Turn burgers and grill to desired doneness. If you are pan-broiling, heat a 12-inch cast-iron skillet over medium-high heat until very hot, at least 5 minutes. When pan is hot (drops of water flicked into the pan evaporate immediately), add patties and cook one side. Turn burgers and cook to desired doneness. Serve immediately with buns and desired toppings.

Serves 4.

Perfect Timing for Burgers:
Rare: 3 minutes per side.
Medium-Rare: 4 minutes per side.
Medium-Well: 5 minutes first side, 4 minutes second side.
Well Done: 5 minutes per side.