Place ground chuck into a medium mixing bowl.

Add salt and pepper. Mix the salt and pepper into the beef using your hands. Mix well, but do not overwork the beef.

Divide the beef in two fairly equal portions. Form each portion into a patty - but, again, just gently form the patty, don’t overwork it. (This is a big key to making good burgers at home. Most home cooks "overwork" the beef causing the burgers to be hard and tough. You want a patty that is loose and just barely holds together.) This can be done in advance. Store burgers on a plate, covered, in the refrigerator until ready to use.

Preheat the grill on high.

While grill is heating, slice buns and open them up.

Generously butter each side.

Carry burgers and buns to the grill.

Place patties on the grill. Cook for about 4 minutes. Flip and cook to desired temperature. Be sure to only flip the burgers once. (And whatever you do … don’t press the burgers! This is another BIG mistake of home cooks.)

Add the cheese on top of the burger and let it melt.

Place the buns, buttered side down, on the grill a bit away from the highest heat (around the edge is good) and toast lightly. Watch carefully, or they will burn.

Remove buns and burgers to separate plates and carry to your work area.

Assemble each burger on a bottom bun from the bottom up in this order - lettuce, tomato, onion, burger, bacon, pickles and the top of the bun.

Serve hot with various condiments of choice (although this burger really doesn't need any!) and some good Cole Slaw and Potato Salads.