Getting ready for summer grilling. I've been making the same basic burgers forever and want to up my game. What's your technique for the best possible hamburger?

I have a standard Weber charcoal grill. Budget isn't an issue — I just want to make the best burger I can.

80/20 ground chuck, not lean. Fat = flavor. Season with just salt and pepper. Form patties slightly larger than the bun and press a dimple in the center so they stay flat.

Don't press down on the burger with the spatula! You're squeezing out all the juice. Flip once, only once. Internal temp 155F for medium.

Toast the buns on the grill for about 30 seconds. It makes a massive difference. Also, slice of sharp cheddar on top with the lid closed for the last minute to melt.

The secret nobody talks about: rest the burger for 2 minutes after it comes off the grill. Same reason you rest a steak. The juices redistribute.