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 1-inch thick or more: Building your fire to one side of the fire bowl creates two temperature zones: one for searing over high direct heat (This is how you get a crunchy, carmelized crust.) and one for bringing the burgers up to your desired degree of doneness using moderate indirect heat.
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.
Sear over direct heat for 2 to 3 minutes, depending on the thickness of your burger. Searing can be done with the grill lid on or off.
After searing, move the burgers to the opposite side of the grill to cook indirectly until done (with the grill 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.