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1. Flavorful meat is the first step to a great hamburger. Choose ground chuck or sirloin that's at least 85 percent lean to 15 percent fat, never ground round.
2. Handle ground beef gently. Over-mixing when blending other ingredients into the meat gives you tough burgers and less flavor. A few pats are all that's needed to form patties.
3. Save the juices. Don't press down on patties or pierce them during cooking.
4. Cook burgers to an internal temperature of at least 160 degrees Fahrenheit for safety. Use an instant-read thermometer to check.
5. Brush the buns with a little melted butter and grill for about a minute, or until the inside surface is toasted and golden.
6. Cover the grill while the burgers are cooking so the meat retains the smoky flavor from the charcoal. It wouldn't hurt to throw some soaked fruit wood chips on the fire either.