Say goodbye to winter's chill and light the grill because May is National Hamburger Month. To help you celebrate, here are step-by-step instructions for grilling the perfect burger:

Start with fresh ground chuck that has a fat content of at least 20 percent; otherwise, your burger will be dry and tasteless. Make the patties, but be careful not to overwork the meat. Using ½ pound meat for each patty, form into a ball, then gently shape into a ¾-inch-thick patty. Make an indention in each with your thumb to keep them flat after cooking. Cover and refrigerate until ready to cook. Heat the grill to high and let it get good and hot, about 15 minutes should do it. Clean and oil the grate to prevent sticking. When ready to begin cooking, remove your burgers from the fridge and season generously with salt and pepper. Cook about six minutes per side for medium. Whatever you do, don't press down on the burgers while cooking. This just squeezes the juice out of them. After cooking, let your burgers rest for a few minutes to let the juices settle in. Enjoy!