Season your ground meat with salt and pepper.

Form your ground meat into 6-ounce balls, between the size of a baseball and softball. With your hands, flatten them until they’re about ¾” thick.

Put a slight indentation in the center of each patty to keep it from swelling and becoming too round.

Refrigerate the patties until you’re ready to put them on the grill.

Sear for 4 to 5 minutes directly over the coals until the burgers are brown and crispy on the bottom.

Handle the patties gently without pushing down on them with the spatula. Also watch that they don’t char.

Flare-ups will happen. Don't worry!

When you see liquid pooling on the uncooked surface of the burgers, it’s time to flip them.

Using a long-handled, metal spatula, flip the burgers only once. Then sear the other side to lock in the juices.

Reposition the burgers so they’re no longer directly over the coals. Cover the grill with the lid, and continue cooking until the desired temp is reached. Use a digital meat thermometer to make sure they’ve hit 160°F.