Break up the chuck to increase the surface area for seasoning.
Sprinkle salt and pepper over the meat.
Toss lightly with hands to distribute the seasoning.
With cupped hands, divide the meat into four equal portions (5 ounces each).
Toss one portion of meat back and forth to form loose ball.
Pat lightly to flatten into a 1-inch-thick burger, 3.5 to 4 inches across, using the fingertips to create a pocked, textured surface.
Repeat with remaining portions of the meat.
If grilling, heat enough coal to make a hot fire.
When hot and covered with white ash, spread the coal in single layer.
Position the grill rack and lid; heat until the rack is very hot, about 5 minutes.
Place burgers on the rack, cover and grill, turning once, to desired doneness as follows: 3 minutes per side for rare, 4 minutes per side for medium rare, 5 minutes on first side and 4 minutes on second side for medium, and 5 minutes per side for well done.
If pan-broiling, heat skillet over medium-high heat.
When the skillet is hot, add parties and cook, turning once, to desired doneness, using the same times as if grilling.
Serve immediately with buns and desired toppings.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.