It is a mistake to make burgers with lean beef, for they need some fat for flavor and moistness. The ideal burger meat is 100 percent ground chuck, with about 20 percent fat—enough to produce a juicy burger but not so much that you will have a lot of fat left in the pan. If you are a real burger fanatic, you might consider grinding your own meat just before making the patties: cut a chuck roast into 2-inch pieces, then grind in a food processor using the metal blade.
Mix together in a large bowl with your hands or a wooden spoon:
      1 1/4 pounds ground chuck
      Salt and ground black pepper to taste
Divide the meat into 4 equal portions and form each into a burger about 1 inch thick. Cook, flipping once, by grilling over a hot fire, broiling under a preheated broiler, or cooking in a preheated skillet over medium-high heat. For all three methods, it will take about 3 minutes each side for rare, 4 minutes each side for medium, and 5 minutes each side for well-done. After flipping the burgers, top with:
      4 to 8 slices American cheese, aged Cheddar cheese, or other cheese of your choice (1 to 2 slices each)
Place the burgers between:
      4 hamburger rolls or other rolls, halved, or 8 slices bread of your choice
Top with:
      8 to 12 crisp cooked slices bacon (2 or 3 slices each)
Add your choice of:
      Tomato Ketchup or other ketchup of your choice
      Mustard-Green Tomato Relish
      Piccalilli
      Chow-Chow
Serve at once.