Divide burger meat into 4 equal, 5-ounce portions. Gently press each round (without overworking the meainto a patty ½-inch wider than the bun and about ½-inch thick (depending on the size of the bun). Gently turn the patty around while slightly pressing an indentation around the edge (kind of like pressing a moat inside the burger’s edge). This will keep the burger from developing a mound in the middle and keep the burger flat while cooking. Place the burger on a plate and repeat the process with the remaining portions.

Generously season the burgers with kosher salt and freshly ground black pepper.

Fill a grill chimney with charcoal and light the charcoal. When the charcoal is burning and is covered with grayish-white ash, spread the coals evenly over one half of the coal grate. Replace the cooking grate, cover the grill and preheat the grill 5 minutes. Clean and oil the grate after it preheats.

Place the burgers directly over the hot coals, close the lid and open the vents. Cook the burgers, turning & flipping them often, until the center of each burger registers 145°F on an instant-read meat thermometer.