Option A: In a large bowl, combine the ground beef with salt and pepper, mixing gently. Divide the meat in half and shape into two 8 oz patties.

Option B: Form the patties without seasoning, then sprinkle both sides with salt and pepper just before grilling.

To shape patties, loosely roll each portion into a ball, then flatten into discs slightly wider than your buns. Press a shallow indent in the center with your thumb to prevent puffing.

Chill the patties in the fridge for 15 minutes to a couple of hours before grilling.

Preheat your gas grill to high heat, around 500 degrees F.

If desired, brush the cut sides of the burger buns with olive oil and set aside.

Remove the patties from the fridge right before grilling.

If you didn't season the meat inside, season both sides of the patties with salt and pepper now. You can also add a little extra for more flavor.

Place the patties directly over the flame once the grill hits 500 degrees F. Close the lid and cook for 5 minutes.

Rotate the patties 90 degrees (without flipping) to create crosshatch grill marks. Close the lid and cook for another 2 minutes.

Flip the patties. Close the lid and cook for 3 more minutes, or until the internal temperature is within 1-2 degrees of your desired doneness (use a thermometer).

Move the patties to indirect heat (like a top rack or cooler side of the grill). Place a slice of cheese on each patty and cook for 1-2 minutes until melted and the burgers reach about 137 degrees F (for medium, aiming for 140 degrees F after resting).

Remove the burgers and let them rest on a cutting board for 5-10 minutes.

While the burgers rest, place the buns oiled-side down on the indirect heat section. Grill for 1-3 minutes until lightly toasted with grill marks.

Assemble the burgers with your favorite toppings and serve immediately.