Hollywood and Dine: Kelly Preston's Perfect Cheeseburger

1/2 lb. ground beef per burger (try to get beef that is 85% lean and 15% fat).

Salt and pepper the meat before you make the patties. If they are already formed, just season the outside. Don't be afraid to use a little of the Mossman dry rub.

When you make the patties, make sure they are wide and flat and not puffy in the middle, or they will cook into giant meatballs.

Now you will need to gather the rest of the ingredients.

Buns, they should be big enough to accommodate our big burgers, and they should be toasted. A little butter on the inside before toasting will make all the difference in the world.

Season some nice slices of tomato with salt and pepper.

Leaf lettuce.

A little thousand island dressing is a nice substitute for everyday ketchup.

Dill pickle slices.

Onion slices.

Plus anything you think you might like, mushrooms, sour cream, etc.

Put burgers on grill. If you want your onions grilled, now is the time to do it.

You can make burgers on the stove top or in the broiler, and grill the onions in a skillet.

Turn burgers after four minutes and cook until juices just start to run clear. Burger will also just start to feel firm when you poke it. This will be medium rare.

Assemble all the above parts and enjoy!