Burgers are a loose, casual cook for me, and I'm not seeking perfection.
It starts with good meat. I like a 80/20 sirloin mix to make 10 to 12 ounce paddies about 1" thick. They will shrink.
Dimple the paddies in the middle so they don't dome up, season with salt.
I like to use wood chips on my BGE (mesquite is my favorite to go bold) when I cook them - medium for me, medium rare for my wife. I cook hot and fast to get some char.
Add some cheese of your choice about a minute before you pull the paddies. You will probably need to remove the paddies from the direct heat when you do this.
You need a good bun of your choice that fits the meat. I like Duke's mayo on the bottom bun, and yellow mustard on the top bun.
Toppings: Thinly sliced fresh garden tomatoes, thinly sliced sweet onion (Vidalia is my favorite), and some good dill pickle slices. Bacon if you want more pizzazz. I don't like lettuce on burgers. It's just a needless, tasteless filler to me.
I love burgers. They're an easy meat cook. The toppings make the difference.
