Let meat thaw in refrigerator, if frozen. It's nice to let it come to room temperature before you start cooking.

Add thawed patty. Use the brick covered with foil -- and an extra piece of foil to protect the foil on the brick -- to press down on the meat, flattening it a little. The extra foil means you don't have to clean the brick. Leave the brick on the meat as it cooks.

Let the meat sizzle for 3-4 minutes. Turn and cook another 2-4 minutes, again using the foil-covered brick.

Check doneness with a thermometer or trust your judgment. You'll learn how your burner, pan and meat work together. Don't overcook.

The patty tastes best when it cools just a little. Leftover, it's still delicious from the refrigerator the next day or two. Microwave for 30 seconds at power 5 unless you're like me and eat leftovers at room temperature.

Not mentioned are condiments or bread for a sandwich because those who suffer from food sensitivities have to make their own choices. It's delish with a little Romaine or Iceberg.