How to Make Good Hamburgers

Each grilling season I set out to nail down that perfect patty.  I pause and reflect on what I learned from last year.  I buy lean ground beef instead of extra lean, about 12% fat.  I shape the burger and make sure it is evenly flat, if anything, a little thinner in the middle.  Season it well with salt & pepper.  I get the coals super hot and fire away, flipping only once.  I watch them like a hawk while I sip a gin and tonic.  Serve it up on a grilled bun with caramelized onions.  Tasty!