1. Start with beef that has about 15-20% fat content. If you really want to be hardcore, grind your own using a grinder or even in the food processor (pulse about 10 times).
2. Mix in 1/2 tsp. kosher salt for each pound of beef.
3. Patty the burgers out into 4-5 oz. patties. You can be really crazy and weigh them on a scale or just sort of eyeball it. For each pound of meat, 4 oz. will yield 4 burgers.
4. Place a thumbprint type indentation in the middle of your burgers. I can't really explain it, but it helps them to cook evenly.
5. Grill them to your liking, which for me is about 6 minutes on each side for medium-well burgers. It is IMPERATIVE that you not cut into the burger when it's being grilled because that causes the juices to run all out. Also, don't mash down the burgers with a spatula- that also squeezes the juices out.
Now put them on a bun and top with your favorite toppings. This time we used cheddar cheese, mustard, ketchup, onion, and tomato, but here's where your preferences and imagination can take over.