Tyler Florence's burgers are extra juicy and flavorful because they're made with brisket, but chuck works too.
3 pounds ground brisket or chuck
Kosher salt and freshly ground black pepper
8 hamburger buns, split
8 slices Swiss cheese
Ultimate burger toppings
1. In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it's about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.
2. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels.
3. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare, topping with cheese during the final minute or two.
4. Transfer burgers to a plate.