For the “homemade” hamburgers, season the minced beef well with salt and freshly ground pepper and knead.
Preheat the grill (alternatively use a grill pan). Shape the meat mixture into flat loaves the size of the buns (4 pcs. for 12 cm buns). The easiest way to do this is with a special burger press. Oil them a little beforehand. The meat should be at room temperature for grilling. Grill the burgers according to taste, about 5 minutes on each side, at least not too long, so that the meat does not become dry.
For cheeseburgers, top the patties with a slice of cheese (Gouda, Cheddar) after flipping.
In the meantime, cut the buns in half and toast them briefly on the hot grill on the cut surface. Then assemble a “homemade” hamburger as desired with the remaining ingredients and serve.