Place the ground beef in a large bowl. Add salt and pepper, then gently mix with your hands until just combined. Avoid overworking the meat to keep the burgers juicy.

Divide the seasoned beef into two equal portions. Form each into a ball, then flatten into patties about 1 inch thick and slightly larger than your buns. Press a shallow indent in the center of each patty with your thumb to prevent puffing during grilling.

Chill the patties in the refrigerator for at least 15 minutes or up to 2 hours. This helps them hold together on the grill.

Preheat your gas grill to high heat, around 500 degrees F. Meanwhile, brush the cut sides of the burger buns with olive oil and set aside.

Remove the patties from the fridge. If you haven't already seasoned the meat, sprinkle both sides with salt and pepper now.

Place the patties directly over the flames. Close the lid and grill for 5 minutes without flipping.

After 5 minutes, use a spatula to rotate each patty 90 degrees (do not flip). Close the lid and grill for another 2 minutes to create crosshatch marks.

Flip the patties. Close the lid and grill for 3 more minutes, or until they reach an internal temperature 1-2 degrees below your target. For medium, aim for about 135 degrees F.

Move the patties to indirect heat (like the top rack or a cooler zone). Top each with a slice of cheese if desired. Close the lid and cook for 1-2 minutes, until the cheese melts and the internal temperature reaches 140 degrees F.

Transfer the burgers to a cutting board and let them rest for 5-10 minutes. While resting, place the buns oiled-side down on the indirect heat section of the grill. Toast for 1-3 minutes until grill marks appear.

Assemble the burgers with your favorite toppings and serve immediately.