Preheat outdoor barbecue to medium hot. Take a few paper towels and fold them several times to make a thick square, blot some oil on it, and carefully and quickly wipe the grates to make a non-stick surface.
Season 2 pounds of brisket (ground twice) in a bowl with some salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon. Shape ground beef into 8 patties.
Once the grill is hot, put the patties on and cook, about 7 minutes per side for rare burgers, and 8 minutes per side for medium burgers. During the final minute of cooking, throw a slice of Swiss cheese on desired burgers. Toast the buns cut side down for about 1 minute, just to mark them.
Prepare toppings as desired.
Tomatoes With Sea Salt and Chives:
Thickly slice 2 pounds heirloom tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.
Bacon With Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
HerbedHorseradishMayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice and salt and pepper.
Serve the hamburgers in toasted buns with desired accompaniments.
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