Start coals and let them get hot enough that you can't hold your hand over them comfortably for more than a second or two.

Form burgers into 6 - 8 patties (depending on how big you want them and how many you're serving). Press the centers with your thumb so the burgers are thicker around the edges than in the middle. This will give them a more uniform shape when they cook.

Just before you put burgers on the grill, salt them on both sides. Waiting to salt helps burgers hang together better, cook evenly, and have a better texture generally.

Cook burgers over the hot coals for 3 - 4 minutes, then flip and cook for another 3 - 4 minutes. Use a meat thermometer and pull burgers when they're about 10 degrees from your desired doneness. (Pull at 130 degrees F for medium rare or 140 for medium*.) Let rest for 5 - 7 minutes, then serve with quick-pickled shallots (recipe below), aioli (recipe here), and a leaf or two of butter lettuce.