1. Preheat your grill to medium-high heat, around 375°F to 400°F. This gives the ground beef a nice sear without drying it out.
2. In a large bowl, combine the ground beef, chopped onion, minced garlic, smoked paprika, Worcestershire sauce, salt, pepper, and thyme. Use your hands to gently mix everything together — don’t overwork the meat or your burgers will end up tough.
3. Divide the mixture into four equal portions and shape each into a patty about ¾ inch thick. Press a small indentation in the center of each patty with your thumb; this helps them cook evenly and prevents puffing up on the grill.
4. Brush the grill grates with olive oil to prevent sticking. Place the patties on the grill and cook for about 4-5 minutes on the first side, until you see nice grill marks and the edges start to brown.
5. Flip the patties carefully and cook for another 3-4 minutes for medium doneness. If you like your burgers with melted cheese, add a slice on top during the last minute of cooking and close the grill lid to melt.
6. Lightly toast the buns on the grill for 1-2 minutes until golden and crisp. This step always reminds me of Mama Lu’s attention to detail — a little extra love that makes all the difference.
7. Assemble your burgers with your favorite toppings and sauces. I like to keep it simple with lettuce, tomato, and a smear of homemade barbecue sauce, but feel free to get creative.
8. Serve immediately and enjoy the smoky, juicy flavors that only a grill can bring out.

One time, I remember trying to multitask too much and overcooking the patties — a rookie mistake that Mama Lu would’ve gently corrected with a knowing smile. Grilling ground beef is all about patience and paying attention, just like those slow Sunday afternoons in the mountains.