Instructions

1. Form the hamburger patties, ensuring not to pack the meat too closely together. The goal is to handle the beef as little as possible, forming loose, uniform patties.

2. Chill the patties in the refrigerator for 30 minutes to an hour. Cooling the meat makes it cook more evenly and keeps the patty from falling apart. It also helps prevent the hamburger from puffing up during the cooking process.

3. Place your thumb on top of each patty, in the middle. Press down gently to create an indentation. This indentation helps prevent the patty from swelling or getting puffy while cooked.

4. Cook the patties on the grill, stove top or under the broiler until they reach the desired done-ness. Flip once during the cooking process, but do not press down on the patties. Pressing down will only release those flavorful juices building up in the patty. To check the temperature, insert an instant-read thermometer into the middle of the patty. A temperature of 125 to 130 degrees Fahrenheit indicates a medium-rare patty, which takes two to three minutes per side to cook. A medium burger takes three to four minutes per side, and registers 135 to 140 F. For well-done, cook the burger five minutes per side or until the temperature reaches 160 F.

5. Serve the patty on top of a buttery toasted bun and top with cheese and condiments for a juicy hamburger without any puffiness.