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Season your ground (80/20) meat with salt and pepper. Gently form into 6-ounce balls, a bit larger than a baseball. With your hands, flatten them until they’re about ¾” thick. Put a slight indentation in the center of each patty to keep it from swelling and becoming too round
Light your charcoal and arrange coals with a 2-zone method with coals on one side of the grill
Sear your burgers for 4 to 5 minutes directly over the coals until the burgers are brown and crispy on the bottom
Using a long-handled, metal spatula, flip the burgers only once. Then sear the other side to lock in the juice
Reposition the burgers so they’re no longer directly over the coals. Cover the grill with the lid, and continue cooking until the desired done-ness is reached (160 is well done)
There’s no need to rest burgers. Simply put them on the toasted buns and add your favorite toppings. Enjoy!