1. Combine the cold ground beef with the garlic, onion, sauce, salt, and pepper in a mixing bowl. Fold over a few times to mix everything. You don’t want to over-handle the meat, so this process should take no more than 30 to 45 seconds.
2. Split the ground beef into six equal parts and place them on a baking tray. Then, gently shape each portion into a four-inch-wide patty with one-inch thick outer sides. Make a shallow depression at the center, with the very outer inch being half an inch taller than the inside.
3. Set the grill to 450 or 500F and let it heat up. You want the grill to be so hot; you can only hold your palm above the grate for a second. Then, grease the rack with cooking spray or olive oil.
4. Arrange the patties on the rack and cook to your desired doneness. Flip them regularly, so both sides get enough heat and searing, but never press them. The recommended internal temperature for properly cooked burger patties is 160F, at which the burgers will be well-done in eight to nine minutes. Still, other doneness temperatures are listed below;

• 125F at four minutes for rare burgers,
• 135F at five minutes for medium-rare burgers, and
• 145F at six to seven minutes for medium burgers

If you’d like to add cheese to the patties, lay them on at the last minute of cooking. Then, smear some butter over the buns and toast them on the grill at indirect heat as well.

When the patties are done, rest them with the bubs for about a minute on a plate. Then, arrange and serve.

You can also watch this video for more information on cooking burgers on a gas grill.