Take a lump of ground beef and, with cupped hands and a light touch, coax the meat into a ball. Place the ball in one hand—with palm flat. With your other hand—palm facing the other palm—gently press down on the ball, forming it into a disk.
Stack the burger patties on a platter in a single layer. Separate additional layers with parchment or wax paper, and refrigerate until ready to use.
For burgers up to 3/4 inches: Building your fire in the center of the fire bowl creates a single temperature zone: hot. This will help develop a crunchy, carmelized crust. The temperature will taper slightly toward the outer edges. Generally, however, when cooking to specific preferences, burgers over the center of the fire will be medium-rare, when the burgers on the outer edges are rare. It takes a little choreography to get them all to come out to the same degree of doneness.
After removing them from the refrigerator, assemble the chilled patties with the olive oil, sea or kosher salt and pepper just before putting them on the grill.
Brush with olive oil and sprinkle with fresh-cracked pepper and salt.
Cook over direct heat for 2 to 4 minutes per side, depending on the thickness of your burger. (Grill with the lid on for a smokier flavor.)
After removing the burgers from the grill, allow them to rest 3 to 4 minutes to allow the juices to redistribute within the meat for the juiciest burger you've ever tasted.