Buy 1/2 pound per person of ground chuck. It should have a fat content of about 22%. Keep the meat chilled. When ready, form round balls and flatten to about 1/2 inch thick patties but don't over handle the them. The hamburger patties don't need to be perfectly shaped. Put a small depression into the center of each patty to minimize the burgers puffy up in the center. Season with kosher salt and pepper.

Cook over the barbecue 3-4 minutes per side. DO NOT PRESS THEM! Pressing them will force all the great flavorful juices out.

Place on a toasted bun and enjoy!