Grilled cheeseburger

Run the grill hot for about 10 minutes, then brush the grates thoroughly.

Kill the burners and wipe the hot grates with an old towel dipped in neutral oil; watch for flare-ups.

Work 6 ounces of 80-20 ground beef per patty just until the wormy lines from the package disappear; do not overwork or underwork it.

On parchment, press the ball flat while turning it with one hand and pinching and smearing the edges with the other to close cracks; push out and then back in and up to leave a distinct rim and a concave centre so it cooks flat.

Flip the patty from the parchment onto the preheated, oiled grates, peel off the paper, and season with kosher salt and freshly ground pepper. Close the lid.

When the browning is more than halfway up the side and the top starts to change colour, flip, add two slices of deli American cheese and a spritz of water to steam it.

Pull at 135F for medium, checked with a temperature probe.

Rest the burger a minute or two while toasting the buns, then assemble.