1. The Meat Patty
To make a truly stand-out-from-the-pack patty, your choice of meat matters most. Opt for 80/20 (80% lean, 20% fat) ground beef first, then follow the rules accordingly.
- Make the patty bigger than the bun since they will shrink when being cooked.
- Use the back of a spoon to create an indentation in the middle, as the meat will contract and balloon up when heated up. Flip it when you see juices pooling in the depression.
- Salt both sides of the patty before you start grilling instead of mixing salt with the meat. Otherwise, the texture will turn tight like a sausage.
- Avoid pressing down on the patty, or you will press all the natural juices out.
- Let it rest for at least 5 minutes after you take it from the pan.
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