• In a large mixing bowl, combine the ground chuck and ground brisket.
• Gently mix the meats together with your hands, ensuring an even distribution of both types of meat without overworking it.

Form the Patties:

• Divide the meat mixture into 6 equal portions (approximately 1/3 pound each).
• Gently shape each portion into a patty about 3/4-inch thick, making sure not to compress the meat too much.
• Use your thumb to create a slight indentation in the center of each patty to prevent them from bulging as they cook.

Season the Patties:

• Generously season each patty with salt and freshly ground black pepper.

Grill the Patties:

• Place the patties on the preheated grill over direct heat.
• Grill the patties for about 3-4 minutes on the first side, or until a good sear forms and they release easily from the grill grates.
• Flip the patties and grill for another 3-4 minutes on the second side for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness: (See below for temperature guide)
• Medium-rare: 3-4 minutes per side (internal temperature 130-135°F)
• Medium: 4-5 minutes per side (internal temperature 140-145°F)
• Medium-well: 5-6 minutes per side (internal temperature 150-155°F)
• Well-done: 6-7 minutes per side (internal temperature 160°F and above)

Rest the Patties:

• Once cooked to your desired doneness, remove the patties from the grill and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat.

Serve:

• Serve the patties on toasted buns with your favorite toppings and condiments.

Notes:

• The 80/20 ratio of meat to fat is crucial for juicy, flavorful burgers.
• Avoid pressing down on the patties with a spatula while grilling, as this can squeeze out the juices.
• Use a meat thermometer to ensure accurate doneness if you're unsure.