Prep: The best way to make a great burger is to pick a high quality meat, something with fat and flavor. Honestly, the better the meat the less you’ll have to dress it up, and with burgers simplicity is key. Time for seasoning! Don’t get too excited. Keep this simple, unless you’reErnest Hemingway, a little salt and pepper is all you’ll need. Lastly, add that indent in the center of the burger to ensure it keeps it’s shape during it’s time on the grill.
Grill: Cook on high heat, lid up, and try to get them done as quick as possible. This will keep them from drying out and losing flavor. Another way you’ll lose flavor is by flattening them out on the grill. Yeah, it creates smoke and smells good, but that’s all flavorful juices leaving your burger! This isn’t about flare, it’s about flavor. Cooking time will vary depending on how thick you make your burgers, but it shouldn’t take too much longer than ten minutes. Flip once during that time, but not more. Make sure one side is cooked, flip, and wait for the other to be done. If you follow these simple steps your juices will be locked in tighter than Fort Knox, and you can serve them with confidence.