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-ounce patties.

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

Shape each portion into a loose ball, then flatten into discs slightly larger than your buns. Press a shallow indent (about 1/3 inch deep) in the center with your thumb to prevent puffing.

Chill the patties in the fridge for at least 15 minutes (up to 2 hours) before grilling.

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

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 earlier, sprinkle both sides with salt and pepper now (a little extra never hurts).

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

Rotate the patties 90 degrees (don't flip them yet) to create crosshatch grill marks. Close the lid and cook for another 2 minutes.

Flip the burgers. Cook the second side with the lid closed for 3 minutes, or until the internal temperature is 1-2 degrees below your target (use a thermometer).

Move the burgers to indirect heat (top rack or cooler zone). Place a slice of cheese on each patty and cook for 1-2 minutes more, until the cheese melts and the burgers reach your desired doneness. For medium, aim for 135-140 degrees F after resting.

Transfer the burgers to a cutting board and let them rest for 5-10 minutes.

While the burgers rest, grill the buns: place them oiled side down on the indirect heat area. Cook for 1-3 minutes until grill marks appear.

Assemble the burgers with your favorite toppings and serve immediately.