Combine the salt and meat in a shallow bowl. Loosely shape the ground beef into approximately four meatballs.
Tip: If you find that your burgers don't hold together well, try adding a tbsp of breadcrumbs to the mixture before forming the patties.
Roll the balls in pepper until they are lightly coated, then gently flatten them until they are just shy of being 1-inch thick. With your fingertips, make a generous well in the top of each patty to prevent the meat from getting puffy over the flames. Set the patties aside while you light the grill and clean off the cooking grate with a wire brush.
When the grill is medium-hot and you can hold your hand 5-inches above it for no more than three or four seconds, brush the grill down with vegetable oil, then set the patties directly over the flame, with the well facing up. Grill, covered, for about 4 minutes per side for medium burgers, remembering that, for safety, ground beef should be cooked to a minimum internal temperature of 160°F.
Source: Hayes, Shannon. "Black Pepper Burgers." The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat. New York: Left to Write Press, 2007. 43. Print.