your best hamburger patty recipes and technique

[Fire Me Boy!]

Originally Posted by jspchief

80 or 85% lean.

Make balls slightly smaller than a tennis ball, do not pack meat tight. flatten out balls into patties, with the center slightly thinner than the outside (center swells when it cooks). Again, you don't want the burger packed too tightly. It just needs to be tight enough to not fall apart. Dust both sides with lawrys seasoned salt.

Cook on hot grill (350+ deg) with lid down, turning only once. Five minutes per side. Do not press down on patties at any point.

Unless you're dealing with huge patties, 5 minutes per side is going to give you a medium well burger. No thanks.