Yes you can.
four patties per pound. 80/20 ground beef (never buy lean/angus burgers etc., they're terrible)
MIx the ground beef up with a generous amount of Worcestershire sauce (1 Tbsp), garlic powder (1 teaspoon), and a teaspoon of Dijon mustard) per pound of beef. Never add salt, or sprinkle anything else on, while you're grilling them
Put some effort into forming the burgers. with a 1/4 lb of meat, your burger shouldn't be any thicker than 3/8's of an inch (probaby thinner) IOW, about 4 inches in diameter (at least)
Direct heat (not blazing hot, like steaks, but charcoal that is pretty much ALL ashed over) and as soon as you see some smoke coming out of the vent, take the spatula, and slide/move them a little, so they don't stick.
Most of the cooking is done before you flip them. So like a 2 to 1 ratio (first side down, and then flip) time wise. When you crease them a little with the spatula, and the juice still has a little pink to it, but mostly clear, leave them on the grill, but move them off of the direct heat and adjust the vents way down (less air), and then, after about 5 mintues, put the cheese on, cover, and leave for 2 or so minutes.
Another thing that's good, is to add a half pound of ground Italian sausage per pound of ground beef (still making four burgers per pound of beef, they'll just be a little larger after adding 8 ounces of sausage)
People usually don't thin the patties out consistently, and use too much charcoal/too hot of a fire.
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