Using a meat grinder with a 3/8-inch plate, grind the meat.

Change to a 1/8-inch plate, and grind a second time.

Loosely pack and shape the ground meat into four equal patties (NOTE - The less you work the meat, the better. Over working the ground beef will cause the burgers to be tough.) In a small mixing bowl, combine kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well to create a seasoning salt.

Place burgers on a plate and place, loosely covered, in the refrigerator, briefly until ready to cook.

Preheat grill to a hot direct fire. Cover grill grates with foil, if you like (If you followed the instructions above and "loosely packed" the meat, you might seriously consider this step. If you are not really experienced at grilling, you might lose a good bit of your burger through the grates. Ask Alton how we know this!)

Place burgers on the hot grill.

Sprinkle with prepared seasoning salt.

Cook the burgers halfway to done. Flip over and finish cooking.

Place cheese on the burgers when they are about 3/4 of the way cooked to melt.

Place bottom bun on plate.

Place burger on bottom bun.

Stack lettuce, tomato and onion on top of the burger.

Cover with top bun. Secure with a wooden pick, if desired.

Place pickle spear next to the burger. Place a heap of fries on the plate.

Serve hot with Heinz 57 Sauce on the side.