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I first learned this recipe standing at my grandfather's knee, fascinated as he made a long "snake" on the counter. After filling the snake with onion and seasonings, he would pinch it close, separate it into individual patties, and then fry them to a caramelized brown.

The snake method allows you pack the burgers full of flavor, without overhandling the meat.

You'll see other recipes out there that call for mixing in ground sirloin, or other fancy meats. But my grandfather was a thrifty and practical man, and used a regular ground chuck from the grocery store. Since meats have gotten leaner since then, I now make sure that what I buy is marked 80/20, meaning 20% fat, and like my grandfather would, I add a little bacon grease if I've got some handy.

Old-Fashioned Juicy Burgers
About 6 patties

2 lbs 80/20 ground chuck
1 tsp bacon grease (optional) or 1/4 teaspoon salt
1/2 small onion, finely chopped
about 10 dashes or 2 teaspoons Worcestershire sauce
about 10 dashes or 2 teaspoons soy sauce
1/2 teaspoon garlic powder
freshly ground pepper
6 thin slices of cheese, such as gouda, swiss, or cheddar (optional)
6 hamburger buns
toppings as desired

On an impeccably clean kitchen counter, form the ground chuck into a 2-foot long snake, and use your thumb to make a deep trough in the center (see picture). Evenly spread or sprinkle the next five ingredients in the trough. Sprinkle with ground pepper.

Pinch the trough closed, then divide your snake into 6 equal portions. Gently pat them into 1 1/2 inch thick patties.

On the grill
Prepare your grill to a high heat, add the patties, and grill for about 2 minutes on each side. Then move them to a less hot part of the grill. Add cheese, if desired, close the grill and cook for about another two minutes, to desired doneness.

On the stove
Preheat a cast iron pan on high heat. Add patties, and cook for about 2-3 minutes on each side. Add cheese, cover pan, and turn down heat to medium-low. Cook for another 2 minutes, until cheese is melted, and patty is cooked to medium rare, or desired doneness.

How do you cook your burgers?

Related: Mini Lamb Burgers on Toasted Potato Rounds

Images: Nina Callaway for the Kitchn.