I make a pretty mean hamburger. I don’t waste my time adding tons of spices, or mixes or sauces. I want to taste the meat. Here’s my secret. I use a mixture of half ground chuck and half ground sirloin. Break it up in a bowl and form the patties. Don’t pack the meat too tightly. I put a small crater in the center because the hamburger tends to puff up from the middle. I season it with salt, pepper, and a dusting of onion powder and garlic powder. That’s it. Fire up the grill, and before you place the patty on the fire, take a paper towel, dip it in cooking oil and swab the grate. Use a long handled tong. You’ll thank me. During cooking never press down on the patty. Yes, you do get some nice flames shooting up, but you lose a lot juice. One more tip, flip only once. Cook until done. Medium rare, about 4 minutes a side, Medium about 5. Adjust the cooking times according to the thickness of the burger and intensity of the flame. If you want a cheeseburger, use American cheese. I mean really! Add it about a minute before the burger is done. Right before you remove it from the grill, toast the bun. You can add a little butter for a richer taste. Don’t leave the bun on too long. A few seconds on a hot grill will do the trick. Remove the bun, put the burger on it, some lettuce, and tomato. Voila! The Best Burger.