Grilled burger seasoning – option A: Put the ground beef and seasonings in a large bowl with the salt and pepper, and season it all together before forming the patties. Then divide pound of ground beef in half to form two 8 oz grilled burger patties.

Grilled burger seasoning – option B: Form the beef patties (without seasonings in them), then season top and bottom with salt and pepper.

Separate the burger meat into two 8-ounce patties. First, loosely form a ball with your hands. Then shape the ball into flatter discs, a little bit larger than the size of your burger buns. To prevent them from puffing up while grilling, push a hole about ⅓ of the way down the center of the burger patties with your thumb.

Preheat gas grill to high, about 500 degrees F.

Prep grilled burger buns, if desired, at this time. Brush burger buns on the inside with olive oil and set aside.

Remove the burgers from the fridge immediately before grilling them.

Season burgers with salt and pepper on both sides, if you did not season the ground beef meat before.

Add burgers to grill, directly over the flame, once the grill reaches 500 degrees F. Close the grill lid and grill burgers on the first side for 5 minutes.

Spin burgers 90 degrees on the grill. Grill burgers for an additional 2 minutes with the grill lid closed.

Flip and grill burgers on the second side, with the lid closed for an additional 3 minutes, or until the burgers are within 1-2 degrees of your desired grilled burger temperature.

Move burgers to indirect heat in the grill and add cheese at this time.

Remove grilled burgers and rest for about 5-10 minutes on a cutting board.

Grill buns for about 1-3 minutes until grill marks appear to your desired level. I prefer to only grill the inside of the buns.