1. Get either all ground chuck or half chuck and half sirloin. Chuck provides the most flavor and comes from a single cut of beef, rather than from all over the animal.http://www.ehow.com/how_17338_grill-burger.html
2. Look for meat that is 15% fat. Fat will add flavor and richness, but if you go too high in fat content, the burger will seem greasy. If you plan to do your burgers very well-done though, you can go with a 22% fat content to prevent them from drying out on the grill.http://foodevaluation.blogspot.com/2009/05/how-to-grill-perfect-burger.html

1. Make sure the meat is cold.
2. Wash your hands well with cold water.
3. Season the meat to taste. Many of the best burgers are seasoned with only kosher or sea salt and pepper.
4. Using anywhere from a 1/4 pound to a 1/2 of pound of meat, begin to form a patty by first balling up the meat and then pressing it flat between your palms.http://www.ehow.com/how_17338_grill-burger.html
   1. Be careful not to over-handle the meat as this will cause it bruise and dry out.http://foodevaluation.blogspot.com/2009/05/how-to-grill-perfect-burger.html
5. Once you have your patties made, chill them in the fridge for several hours before cooking as this will help them to firm up and not fall apart on the grill.

1. Heat the barbecue grill.
2. Scrape the grate of the grill to remove any old food residue or charcoal build-up.
3. Lightly brush the bars with vegetable oil.http://www.ehow.com/how_17338_grill-burger.html

1. Brush both sides with extra virgin olive oil or butter.
2. Place the patties on the grill.
   1. Do not push down on the patties with the spatula. This will only drain the juices and dry out your burgers.
3. Cook the patty for about three to four minutes on each side.
   1. It is good to try and flip each patty only one time. To know when to flip the patty, look to see when the edges turn brown or a little bit of blood bubbles through the top.
4. Make sure your burger is fully cooked before taking it off the grill. Even if you want a rare or medium rare hamburger, the meat still needs to reach an internal temperature of 160 degrees. Use a meat thermometer to ensure the burger has reached this temperature before removing it from the grill.

Once your bun is prepared and your burger ready to eat, assemble your full burger with your favorite condiments: tomato, onion, mustard, ketchup, mayo and more. Then eat and enjoy!

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