Make burger seasoning by combining all spices in a bowl. Set aside.
Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.
Meat: The quality and fat content in the meat used in your burger will make all of the difference! Ground chuck is preferred for burgers, and it’s different from ground beef as it comes from the beef shoulders, where ground beef is leftover pieces of beef many different cuts. You could substitute ground beef, but for best results and flavor be sure the meat is at least 20% fat (not lean). For an extra delicious burger try a combination of 60% ground chuck and 40% brisket.Make ahead Instructions: Store prepared patties in the fridge for 1-2 days, placing pieces of parchment paper between them, and covering well with tinfoil or plastic wrap.Freezing Instructions: Place pieces of parchment paper between the patties and place them in a freezer safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.Pro Tips:
Handle the meat as little as possible. The more you handle it, the tougher it gets. Also avoid the urge to “flatten” the patties when forming them—just gently shape them.
Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly.
Don’t press down or move them around as they cook.
Don’t over-cook! Use a thermometer, or when in doubt, err on the side of undercooked, as you can always throw them back on the grill.
Ice cube trick: Some chefs will place an ice cube on top of the indentations on the patties until they’re ready to cook them, to keep them from drying out.