1. Combine the ground beef while cold with the spices and seasonings, except butter. Then, fold the ground beef for 30 to 45 seconds till the mixture incorporates.
2. Split the ground beef into six equal parts on a tray, and form each part into a patty of about four inches across and one-inch sides. Make a depression at the center of each patty, so they look somewhat like donuts. Leave them on the tray and cover with film, then keep in the fridge until cooking time.
3. Prep the grill to 450 to 500F, which should be if you can hold your hand over the grate for one second. Then, lubricate the grates and butter the inside of the buns. Set the buns close to the grill so they get toasty.
4. Cook the burgers on the grill over direct heat for two minutes on one side. Then, flip the patties and grill for another three minutes or until the inside temperature reaches 135F. This is the perfect zone for medium-rare.
5. Transfer the patties and buns to a plate and let them rest for one minute. Then, arrange your burgers as desired and serve.

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