Create four burger patties with the meat mixture, creating a thumb print in the center.
Refrigerate for 10 minutes before cooking.
preheat grill to 450 degrees or medium high
brush patties with oil and and extra crack of pepper
place burger patties onto direct heat - do not press down
flip after 3-5 minutes or halfway through
Use the best quality ground beef you can afford – we tend to prefer 80/20 ground chuck for the higher fat content.
Avoid handling the meat too much, as you’ll toughen it as you touch the fibers more and more. Don’t give into the temptation of pressing your burger patty down onto the pan or grill.
Loosely shape your patties. No need to tightly form them. Let the beef breathe a little and you’ll thank me later!
Season before you form the patties, or season after. Save a few cracks of sea salt for the end, after they are cooked. There is some evidence that salt dries your burgers as they cook.
Prior to cooking your burgers: make a small depression in the center with your thumb on one side of your burger. This keeps your burger from puffing up too much in the center, making it more even and flat as it cooks.
Keep those juices locked inside the burger patty by flipping just once!
Want your cheese to be perfectly melted? Throw a little water onto the cheese after you’ve place it on the burger patty, and cover the pan with a lid. It helps the cheese liquefy into perfection!