Ingredients

   
340–450g ground beef (at least 15% fat)
  Kosher salt and freshly ground black pepper
4 soft burger buns, toasted in butter
4 slices American cheese (optional)
  Toppings and condiments as desired

Steps

  1. Divide beef into 4 balls. Massage each gently until cohesive and tacky, about 15 seconds. Roll into smooth golf-ball-sized balls.

  2. Place balls on a parchment-lined baking sheet. Cover with a second sheet of parchment, then press firmly with a second baking sheet to flatten into very thin patties that extend at least 2.5cm beyond the buns on all sides. Refrigerate until ready to cook.

  3. Heat grill as hot as possible. Charcoal preferred — spread a full chimney of lit coals under one side, heat with lid off for 5 minutes. For gas, all burners on high with lid closed for 15 minutes.

  4. Peel top parchment, season generously with salt and pepper. Flip between parchment sheets, peel other side, season again.

  5. Prep buns with toppings and condiments (vegetables on the bottom bun for stability).

  6. Lay patties over the hottest part of the grill. Charcoal: lid open. Gas: lid closed. Cook undisturbed until well charred and juices pool on top, about 1 minute.

  7. Flip. Add cheese if using. Cook until just barely cooked through, about 15 seconds.

  8. Transfer to buns and serve immediately.

Notes

  • Massaging the meat is normally a sin for burgers, but necessary here for thin patties to hold together on the grill.
  • Make patties wider than you think — they shrink significantly.
  • The entire cook is about 75 seconds total. Have everything ready before the patties hit the grill.