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LG BGE, PSWOO2, Stoker WIFI.
I buy store bought, 15% fat and do patties of close to 1/2 lb each. Salt, pepper. a splash of Worcestershire and on the mini about 4 inches above the fire at about 350-400. Just flip once, about 3 minutes a side.
I don't put the cheese on until the burgers are off the fire, just let the heat of the meat melt the cheese down a little bit.
Woks for me!
Grabbing some good tips here, since I'm still tinkering with my own burger technique. However, since you mentioned "cheeseburger", let me throw this out, after having lived in New Mexico for 5 years. The absolute best burger to be had is the Green Chile Cheeseburger. Once your burgers are resting on their toasted buns, lay a slice of real cheddar cheese (hint: it's cream-colored, not dyed orange) and top with chopped Hatch green chile. Absolute heaven! You can get canned green chile (Old El Paso brand, etc) just about anywhere but sadly getting freshly-roasted green chile is only available in the southern West: The chiles are rolled back-n-forth in steel drums, with hot torches on the bottom, until the peppers are blackened. They are then handed to you in a garbage bag (I buy a bushel every year) where they steam, and you can then peel the skins off after an hour or so (don rubber gloves either while peeling them, or while taking a whiz >-) ). Seriously, there is no better burger; I'm drooling right now...
Large and Small BGE, and a baby black Kub.
And all the toys to make me look like a Gizmo Chef.
Claremont, CA - XL BGE with adj rig & woo2
Check out the cookbook Wicked Good Burgers by Andy Husbands, Chris Hart and Andrea Pyenson. It covers the points folks have made above and has great attention to details. There are also great recipes for making your own buns, condiments, sides, shakes and desserts. I already think I made a very good burger and this book has really upped my game.Jim