Classic Cheeseburger

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1. 1Step 1: Form the ground beef into round patties, about 1/3 to 1/2 lb each, depending on desired size. Do not overhandle the beef or compress it too tightly; a looser patty retains juices better, resulting in a juicier burger.
2. 2Step 2: Season the formed patties well with salt and pepper, but do not season the meat mixture before forming. Sprinkle salt on right before placing the patties on the grill to create a crust.
3. 3Step 3: Heat the grill on high heat. The grill should be hot to maximize crust formation and browning on the exterior.
4. 4Step 4: Use a meat thermometer to check doneness: 120°F and below is rare (red/raw in center), 130°F is medium-rare (pink and warm), 140°F is medium (totally pink, starting to dry out), 150°F is medium-well (grayish pink, much drier), and 160°F and above is well-done (completely gray, very little moisture).
5. 5Step 5: When burgers are almost done cooking, add cheese slices and let melt for 1-2 minutes.
6. 6Step 6: In a medium-sized bowl, stir together mayonnaise, ketchup, sweet pickle relish, sugar, and white vinegar. Cover and refrigerate until ready to use.
7. 7Step 7: After burgers are done cooking, spread burger sauce all over both patties. Layer toppings (lettuce, tomato, onion) in between patties and cheese. Serve hot.