Form hamburger into 4 patties a little larger than the size of the buns/rolls, if possible.
As you form the patties, keep your touch light -- no manhandling the meat! Keeping a light touch will result in a more tender, juicy burger. It's science!
Lastly, put a slight dimple in the center with your thumb. This will help the meat to maintain its flat shape instead of puffing up when it cooks.
Salt and pepper the patties. (Adding salt before you make the patties will result in a dense, dry patty because salt breaks down the proteins and draws out the moisture from the meat. Not what you're looking for in a hamburger.)
Prep the Toppings
I would do the prep in the following order:
- slice cheese, onions, pickles, tomatoes, pineapple, lettuce, pickled beets (if necessary)
- fry bacon then remove to paper-towel-lined plate to drain
- in bacon pan, saute onions until browned then drain on paper towels
- in bacon/onion pan, add a bit of oil, if necessary, and fry eggs. Drain on paper towels
Place cooked bacon, onions and eggs in warm oven while patties are grilled and buns are toasted
Cook Patties and Toast Buns on Grill
Cook patties to desired doneness.
Using a meat thermometer will take the guesswork out of the equation.
140°F for medium
150°F for medium-well
160°F for well done
Throw cheese on and toast the buns for the last couple minutes.
Assemble and Enjoy
There's no right or wrong here! Start with bun, then burger and cheese. After that, use your creativity!