First, get your fire started. I like to build a fire on one side of my grill to have a side for fast cooking and a side for slow cooking, or a holding area. I will share why later. I usually do my grate cleaning once the fire is lit and everything is warming up as the heat makes it easier to clean.
Next, get a bowl or pan to put your meat into, and then take your meat (preferably 80/20 ground beef) and spread it out by separating it into smaller clumps.
Season your meat by sprinkling salt and pepper on it and mixing it about. At this point many people will mix in a raw egg or breadcrumbs, you can do that if you like, but it is not necessary. The idea is to use the raw egg and/or breadcrumbs as a binder to help make the meat stay together, and the breadcrumbs also make the meat go a little further.
What makes this burger so good is the secret ingredient I use when seasoning and patting them out. My secret ingredient is none other than Sauce Beautiful, I like to mix about 1/2 cup per pound. I mostly just eyeball it. You want the sauce to act as the binder you are looking for, but don’t use too much or the sauce will do just the opposite, and make the meat fall apart more easily.
Then, roll up your meat into balls about the size of the palm of your hand. Then smash the balls into disc being careful not to let the discs split around the perimeter as the patty spread out. I like to make 1/2″ to 3/4″ patties. Some people like them thinner.
When you get your burgers patted out take your thumb and indent each patty right in the center, this will help to prevent the patty trying to return back into a ball shape as it cooks.
At this time, it should be about time to grill these awesome looking patties. you wanna put the burgers directly over the heat. Let the burger cook with a closed lid for about 5 mins per side for medium, and little longer for well done. If you have flare ups be sure to have some water handy to tame the fire. If you try to turn a burger and it is sticking to the grate, it probably hasn’t cooked on that side long enough. once the patties are firm and not falling apart, you can move them to the indirect heat, and add your favorite slice of cheese. I am a pepper jack fan myself. The burgers will continue to cook on the indirect side, and also the cheese will melt.
Once the cheese is melted onto the patty the burger is ready to go onto a bun. I like to toast the buns and then take a burger patty fresh off the grill and place it on a bun. Serve with your preferred condiments, and enjoy! The burgers will be really great tasting and not dried out as the Sauce Beautiful also helps to retain the moisture as the burgers cook. I call it the Quessenburger!