A great burger starts with great meat. For a classic beef burger, Quincy Street Bistro chef de cuisine Chris Tirone advised keeping it simple.
3 lbs. 80-20 ground chuck
Kosher salt and freshly ground black pepper
• Preheat a charcoal grill for medium-high, direct heat.
• Shape the meat into 6 8-ounce, ½-inch-thick patties Season both sides with salt and pepper
• Grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium.