First, don’t forget that you’re making a hamburger and not a meatball. Rolling the meat back and forth and packing it too tightly will result in a dry, dense meat loaf like patty. The meat, instead, should be firm enough to keep its shape but loose enough that it doesn’t resemble a hockey puck.
Once you’ve finished forming your patty, don’t forget to make that all-important indentation in your burger. This dent helps your patty cook evenly and prevents it from puffing up in the middle, which in turn keeps you burger nice and flat so toppings stay put.
When it comes to seasoning your burgers, add all the spices you want beforehand, but don’t salt them until just before you place them on the grill. Salt draws out water and moisture which could make your patties dry and stringy once their done.
And don’t forget those buns! A patty that’s too big or too small for your buns will take away from your burger no matter how delicious it is; keep the proportions in mind when your forming your patties.
For even more ways to win the burger game this summer, try these great recipes.