MEAT:Always use extra-lean ground meats and look for grass-fed beef, which is typically leaner than corn-fed beef. Sirloin is a great choice for patties because it’s lean and full of flavor.
STORE: Keep ground meat in the fridge until all other ingredients are prepped. Cold meat mixes better!
LOAD IT UP: Bulk up your patties with veggies or whole grains to bump up the nutrient value and keep the fat down. However, don’t pack patties with big chunks of veggies; always mince or grate them. Chunky vegetables often burn or just fall out of the patties, leaving little holes in the sides.
PACK LOOSELY: Don’t pack your meat too much or it becomes mealy and tough. Use an ice cream scoop to gather meat into a loose ball. On a flat surface, gently shape and flatten ball with your hands. Lift from surface with a thin spatula and transfer to a parchment-lined tray.
THUMB IT: When making a burger more than 1/2 inch thick, press your thumb into the center of each patty to make a small depression. Burgers puff up when cooking, so this helps them keep their shape.
LET IT REST: Always let your burgers rest in the fridge for at least 1 hour. This helps the flavors meld and allows patties to set so they don’t fall apart on your grill.
RESIST THE SQUISH: Don’t be a squisher. Pressing your spatula down onto the patties as they cook squeezes out the meat’s juices, resulting in a dry patty. Put them on the grill or grill pan, and don’t touch them again until you’re ready to flip them over.