Start by cleaning your grill grates really well. This helps prevent sticking and gives you those satisfying grill marks. Lightly oil the grates using a paper towel dipped in oil and held with tongs.

If you're using a charcoal grill, wait until the coals are covered with a layer of white ash. That’s when you know you’ve hit prime grilling temperature.

Use 80/20 ground beef for the juiciest burgers. Gently mix the beef with salt and pepper. If you want extra flavor, stir in a bit of Worcestershire sauce, garlic powder, or finely minced onion.

Form into 4 patties that are just a bit wider than your buns (they’ll shrink while cooking). Press a shallow indentation in the center of each to keep them from puffing up.

If you’re making these ahead, just wrap and refrigerate the patties for up to 24 hours.

Brush the patties lightly with oil (or brush the grill grates) instead of using cooking spray to avoid flare-ups. Place the patties on the grill and cook for about 4-5 minutes on the first side.

Once done, let the patties rest for a few minutes to keep all that juicy goodness inside.

In the last minute of grilling, add a slice of cheese to each patty. Close the lid or tent loosely with foil to help it melt evenly. You can also try pepper jack, Swiss, or blue cheese if you want to switch things up.

Place the bacon on a cooler part of the grill or use a grill basket or foil tray. This keeps the grease from causing flare-ups. For extra crispy bacon with that smoky grill flavor, you can partially cook it in the oven beforehand and finish it on the grill.

Want to take it to the next level? Add avocado, caramelized onions, or sautéed mushrooms.