• Ground beef -- 2 pounds
• Dry breadcrumbs (optional) -- 1/2 cup
• Eggs, beaten (optional) -- 2
• Salt and pepper -- to season

• Soft, round hamburger buns -- 6
• Red onion, sliced into thin rounds -- 1
• Tomatoes, cut into 1/4-inch rounds -- 2
• Lettuce leaves -- 10 to 12
• Dill pickle rounds -- 1/2 cup
• Ketchup, mustard and mayonnaise -- to taste

METHOD:

1. In a large bowl, use clean hands to gently mix together the ground beef, breadcrumbs, egg, salt and pepper until everything is evenly distributed. Take care not to overmix, or your burgers could turn out tough.
2. Form the meat mixture into six equal-sized balls, then use your palms to flatten each ball into a round patty about 1/2 inch thick. Press the center of each patty to make it a little thinner in the middle than on the edges. This will prevent it from bulging in the middle when you cook it. Keep the burgers well chilled as you start your grill.
3. When your fire is ready, place the patties on a hot, clean, lightly oiled grill and cook for about 4 to 5 minutes on each side, or until done to your liking. Remove to a clean platter and hold warm until serving time.
4. To serve, place the buns on a serving plate or basket and arrange the toppings nicely on a separate serving platter. The condiments can be served in their containers. Place the hot burgers, buns, toppings and condiments on the table and let each diner build their own burger.

HAMBURGER VARIATIONS:

• Meat: Ground chuck or sirloin is best for hamburgers. Some cooks swear by a mix of the two. The ideal fat content is about 20 percent. Any higher and your burgers could be greasy; any lower and they may turn out dry and tough. If you're not a beef eater, substitute ground turkey instead.
• Seasonings: All kinds of seasonings find their way into the humble hamburger. Mix whatever fits your fancy into the meat mixture before forming patties. Some of the more popular seasonings are minced garlic, mustard, liquid smoke seasoning, paprika, teriyaki sauce, chili powder, Worcestershire sauce, sriracha sauce, chopped jalapeños.
• Bun: Burgers are typically served on a soft, round, sesame-seed bun. But Kaiser rolls or even baguette works well too. Try toasting the inside of buns lightly on the grill.
• Condiments: Try topping your burger with sliced avocado, bacon, grilled or caramelized onions, roasted red peppers, pickled jalapeños, guacamole, sauteed mushrooms, salsa. Use your imagination ... and whatever you have in the fridge.
• Cheeseburgers: Add a rectangular slice of cheddar or American cheese to the top of each burger about 2 to 3 minutes before you take it off the grill. Or try a good quality Swiss, blue cheese, brie, taleggio...
• Sliders: These tiny hamburgers are perfect for a party. Form 12 patties instead of 6 and serve them on dinner rolls split in half. Sliders will cook in about half the time.
• Burgers on the Stove: If the burger urge hits on a rainy day, never fret. Heat a heavy, cast-iron skillet over medium-high flame. Soak a paper towel in a little vegetable oil, then wipe the inside of the skillet with the paper towel to lightly oil it. Lay 3 patties in the skillet and sear on one side for around 3 minutes. Flip and cook on the other side for another 4 or 5 minutes more, or until done to your liking. Remove to a platter and hold warm while you repeat with the remaining patties.
• Doneness: Lots of burger connoisseurs sniff at burgers cooked any more than medium-rare. But given the danger of food-borne illness, only well-done burgers should be served to children, the elderly or anyone with a compromised immune system.