• Take hamburger and form into balls.

  I personally don't weigh these but I know 1 lb of hamburger is roughly 2-3 balls of beef.

  DO NOT overwork the hamburger as this will make the burgers tougher when you eat.
• Take these balls and smash between 2 sheets of parchment paper OR inside of a gallon storage bag.

Make Seasoning

• Combine ingredients in specified quantities.
  1/2 tbsp Dehydrated Minced Onion, 1/2 tbsp Dehydrated Minced Garlic, 1 tbsp Morton Kosher Salt, 1 tbsp 16 Mesh Black Pepper, 1 tbsp Table ground black pepper
• DO NOT season the patties with this spice mixture at this time; The salt will make the burgers tougher when you go to eat.

Light a Half Chimney of Charcoal

• Dump this to one side of the Weber Kettle to create a 2 zone fire - so a cool zone and a hot zone.
• Cover with the lid for 15 minutes and put the exhaust damper over the fire.

Put the Burgers on the Grill, 2 at a Time

• While they sear on the first side, take a pinch (1/4 tsp) of the seasoning you made and sprinkle over the tops.
• Allow these to grill with the lid OFF and wait for the juices to seep through to the other side.
• Also check the sides, you'll notice they'll be "setup."
• Then flip the burgers over - season this seared side with another pinch of seasoning and then cover with the lid for 2-3 minutes.
• Then move the burgers to the cool side and repeat this process of searing and seasoning for the remainder of your patties.
• If you like cheese, add the cheese now OR sear a 2nd time then add your cheese.

Optionally, Sear a 2nd Time?

• The reason we're doing this is to create a better crust.

  The burgers have been in the cool zone, so the tops are dry which means they'll form crust faster.
• Put the burgers sear side down over the fire for ~1 minute.
• Then put back in the cool zone to add your cheese.
• Take the burgers off the grill when the cheese melts and then enjoy!