For a medium to well-done burger, cook over medium-high heat (about 450°) for 10 minutes total; cut to check doneness. Buy the right meat. Brisket has the perfect mix of lean and fat to make a juicy burger. For uniform texture, ask your butcher to grind it twice for you. Don’t overwork it. Also, let the patties rest before cooking. Otherwise they’ll be chewy. Start with a clean cooking grate. Dirt makes food taste bad and makes it stick. Cook it hot. Heat the grill to between 450° and 550°. Cold burgers on a cold grill are going to stick every time. Create a nonstick cooking surface. When the cooking grate is hot, wipe it quickly and carefully with an oiled square of several folded paper towels. My Dad only eats American Cheese on his burger, and my husband only Sharp Cheddar. Use what you prefer, but the Swiss really tastes great with the Sauteed Mushrooms. I purchase my Heirloom tomatoes from Dragonfly Fields at the Seaside Farmers Market. Aunt Ruby’s Green German is a juicy favorite!