We have found the best tasting burgers are made from ground chuck. It has more fat content than lean ground beef, but is also more flavorful. After you have pressed out the patties, anoint each with some soy sauce, yes, soy sauce. We shake some on each burger and spread it around with the back of a spoon. It absorbs in almost immediately. It will give a really delicious flavor to the beef as it grills. You can also spray each burger with some olive oil. It will enhance the flavor as well.

    Grill the burgers on high (about 450 degrees) for five minutes with the lid down. It is really important when grilling to keep the lid down as much as you can to concentrate the smoke and heat around food. Then lift the lid and give the burgers five minutes on the other side. Finally, lift the lid and give the burgers five more minutes back on the original side on medium heat. They should then be well done. We always cook them well because of the e-coli problem. If you know your beef is e-coli free, then five minutes per side should be fine.

    Push the burgers away from the heat and toast the buns for a few minutes. Watch them closely; they easily burn.

    Remove the burgers and buns, and grind some sea salt and pepper over each burger.

    You can use fresh herbs to flavor the burgers before grilling. After you spray with olive oil, put some fresh herbs on each burger. Thyme, oregano, or tarragon are possibilities.

    One condiment we like on hamburgers is, believe it or not, Gorgonzola cheese. Crumble some over each burger before serving.

French Potato Salad

    To accompany the burgers, try this easy fresh tasty potato salad. We adapted it from a recipe in Gourmet magazine, but could not find the issue when we looked for it.