3 Quick Perfect Burger Tips
1) LET THE MEAT DO THE TALKING.
Meaning, salt and pepper only! You don't really need to salt and pepper the inside of the meat when forming patties, just season well on the outside once formed and then again before those bad-boys hit the grill and add just a dash more when taken off and resting (see below).
2) DO NOT PRESS YOUR BURGERS DOWN ON THE GRILL!
You are wasting those precious juices and drying it out. INSTEAD, make a good size thumb-press indention in the middle of the patty and the burger will not swell when cooking and will also help prevent shrinking.
3) LET IT REST.
Once you've pulled the burger from the grill, let it rest for 3-5 minutes to continue to cook a little as well as allowing the juices to redistribute and settle throughout the burger.
BONUS SMOKER TIP:
For the patient carnivores, crank up the smoker to 450 degrees and cook patties for 7-11 minutes (depending on preference) on each side, only opening lid and flipping once, for an amazingly tasty and smoke-infused burger.