Divide the ground beef into four equal portions and gently form each into a patty about 150 grams, handling the meat as little as possible to keep it tender. Make a small indentation in the center of each patty with your thumb to prevent puffing during grilling.
Preheat your grill to high, around 230°C (450°F), until hot and with visible heat waves. Lightly oil the grill grates to prevent sticking.
Place the patties on the hot grill, listening for a satisfying sizzle. Grill for about 3-4 minutes on each side until deep char marks appear and juices start bubbling.
Use a meat thermometer to check the internal temperature, aiming for 70°C (160°F) for safe, juicy burgers. During the last minute, place a slice of cheddar on each patty and toast the cut sides of the buns until golden brown.
Remove the patties from the grill once the cheese has melted and the buns are toasted. Let the burgers rest for a minute to allow juices to settle.
Spread aioli or mustard on the bottom buns, then layer with crisp lettuce and juicy tomato slices. Top each with a grilled beef patty, then cap with the top bun.
Serve immediately with your favorite sides and enjoy the smoky, cheesy goodness of this classic cheeseburger.
