• Divide the ground beef into four equal portions and form each into a loosely packed ball.
• Gently flatten each ball into a 3/4" thick patty. Using your fingertips, create a large indentation in the center so your patties resemble a shallow saucer.
• Chill the patties for 30 minutes before cooking. This step is optional, but it does help to ensure juiciness and you can use the time to get your condiments and toppings together.

Grilling instructions:

• Preheat a gas or charcoal grill to medium-high heat (400 to 425°F).
• Oil the grill grates, season the burgers with salt and pepper, and place them on the grill, indentation side up.
• Grill until you start seeing some juices bead on the top of the burgers, 2 to 4 minutes, then flip them over.
• Cook for 1 minute then top each patty with cheese (if using).
• Use an instant-read thermometer to test the temperature and continue grilling to desired doneness (130°F for medium-rare, 140°F for medium, and 150°F for medium-well).
• Transfer the burgers to a plate and allow them to rest for 5 minutes before placing on the buns and adding toppings.

Broiling instructions:

• Position a rack 3 inches below the element (or flame) and preheat the broiler on high for at least 10 minutes. Line a broiler pan with heavy-duty aluminum foil.
• Arrange the burgers on the foil-lined pan, indentation side up, and season with salt and pepper. Broil for 3 minutes, then flip.
• Continue broiling, checking the internal temperature with an instant-read thermometer after 1-1/2 minutes. Remove the burgers once they reach an internal temperature of 125°F for medium-rare, 135°F for medium, and 145°F for medium-well (see notes).
• If you're adding cheese, add a slice to each burger and place them back under the broiler just long enough for the cheese to melt, 20 to 30 seconds.
• Give the burgers a few minutes to reabsorb their juices by letting them rest for 5 minutes before serving.

Skillet instructions:

• Add about 2 teaspoons of vegetable oil to a 12-inch skillet, swirl to coat, and preheat on medium-high just until smoking.
• Transfer the burger patties to the skillet, indentation side up, and season with salt and pepper. Cook until browned on the bottom, about 3 minutes.
• Flip the patties, top with cheese (if using), and use an instant-read thermometer to monitor doneness, 125°F for medium-rare, 135°F for medium, and 145°F for medium-well.
• Once the burgers reach the desired temperature, transfer them to a platter to rest for 5 minutes before serving.