The All-American Backyard Cheeseburger

Method

1. Gently divide the ground beef into 4 equal portions and form each into a loose patty about 3/4 inch thick, being careful not to overwork the meat so the burgers stay tender.

2. Press a shallow dimple into the center of each patty with your thumb, which keeps them from puffing into domes on the grill.

3. Season both sides of each patty generously with salt and pepper right before grilling.

4. Set up your grill for direct high heat at about 450 to 500 degrees F and let the grate get fully hot, then scrape it clean and oil it lightly.

5. Place the patties over direct heat and grill for 3 to 4 minutes without pressing or moving them, so a deep crust forms.

6. Flip each patty once and grill the second side for 2 to 3 minutes for medium, then lay a slice of American cheese on each and close the lid for 1 minute to melt it.

7. Pull the burgers when the internal temperature reads 160 degrees F for a safe, fully cooked patty, and set them aside to rest.

8. Butter the cut sides of the buns and toast them over direct heat for about 30 to 60 seconds until golden, watching closely so they do not burn.

9. Stir together the ketchup, mayonnaise, and mustard to make a quick special sauce.

10. Spread the sauce on both toasted bun halves, then build each burger with lettuce, tomato, onion, and pickles.

11. Set the cheesy patty on top, cap with the bun, and press gently.

12. Serve immediately while hot and juicy.

Cooking times vary by equipment -- cook to temperature and to taste.