Buy the Beef

For super juicy, tender burgers, pick 80 percent lean chuck and ask for it “twice ground”

Prep the Grill

Crank the heat to high. (For a charcoal braai, skip lighter fluid. Heat coals in a chimney starter until they’re lightly coated with ash.) Hold your hand just over the grill; if you can keep it there only a few seconds, it’s go time.

Cook the Burgers

Salt the patties liberally, then grill them until droplets of blood appear on the raw side, about three minutes. Now flip. For medium rare, cook this side for about two more minutes (or three more for medium). Resist the urge to press on the burgers to make them sizzle. Doing that smooshes out a lot of the tasty juices.

Making the Patties

Form loose 100g balls. Flatten until 1.5 to two-centimetres thick. Don’t pack tightly, or the burgers will be tough.

Make an indentation in the patty’s centre to compensate for the burger’s tendency to bulge as it cooks.

The Accessories

1 Bun:
for a crisp but tender bun, butter the cut sides and toast it in a pan until golden.

2 Tomato:
the flavourful variety sold on the vine is just the right size.

3 Cheese:
try a Gruyère instead of a Cheddar; the bite enhances the meat.

4 Gherkins:
use to add an acidic bite.

5 Onion:
top the cheese with thinly-sliced red onion so it wilts in the burger’s heat.

6 Lettuce:
crisp curly-leaf lettuce on the bottom bun prevents soggy bread.