Cookout season is among us and many cookouts feature burgers. Making the perfect burger is easier than you think. No need to run out to the local burger joint or let your guests down at your next cookout. Here are a few tips to help you achieve perfection when it comes to the quintessential backyard barbecue food: Use 85 percent lean or less ground chuck Heat your grill to medium-high. Gently work the meat and divide it into balls. If you overwork the meat or it will become dry and tough. Try to flatten the balls so that the thickness is the same throughout the patties. A ¾-inch-thick patty is perfect. To prevent over plump burgers in the middle make a shallow well in the top of each patty. Season the patties with salt and pepper. Use a paper towel dipped in canola oil and a pair of thongs to oil the grill grate. First cook the patty with the well facing up. Cook 4 to 5 minutes for medium. Flip the patty and cook 4 to 5 minutes more. Do not press or flatten the patty. Use a thermometer to confirm when done. The thermometer should read 155° F for medium. If you are making yummy cheeseburgers, add your cheese 2 minutes before the burger is done and cook with the grill covered. Gather your favorite condiments and enjoy!