Makes 4 servings
Under 30 minutes

For one of my first cookbooks, I created 365 recipes for hamburger and other ground meats. So when I give you advice about hamburgers, it is the voice of experience talking. First, for the juiciest burgers with the most flavor (is there any other way you like them?), use ground round, not sirloin (too dry) or chuck (too fatty). Second, add salt and pepper to the meat before forming the patties so the seasoning can be savored in every bite. As for the catsup, you will be surprised at how this simple combination can add supply a touch of class to the humble burger.

Roast Pepper Catsup
One 12-ounce jar roasted pepper, drained and rinsed
3/4 cup catsup

1 1/3 pounds ground round (85 percent lean)
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
4 hamburger buns

Mustard, mayonnaise, sliced onion, lettuce leaves, sliced tomatoes, for serving

1. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Or preheat a gas grill on High.

2. To make the catsup, purŽe the peppers with the catsup in a blender or food processor. Transfer to a bowl. Makes about 1 cup.

3. Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper. Lightly form into 4 patties about 1 inch thick.

4. Lightly oil the grill. Cover and cook, turning once, until the outside is browned but the inside is still pink and juicy, about 8 to 12 minutes for rare to medium-rare, or longer if desired. If the juices drip onto the coals and make excessive flare-ups, move the hamburgers to the edge of the grill where there are no coals. In a gas grill, turn off one area of the grill, keeping the other area on High, and move the burgers to the off area.

5. Meanwhile, open the buns and toast on the sides of the grill until warm and lightly browned. Place the cooked burgers in the buns and pass the catsup on the side. Let everyone pick their own fixings from the mustard, mayonnaise, onion, lettuce, and tomatoes.