Because and ground meat dries out quickly, purchase bone-less meat and grind or mince it just before cooking, or buy freshly ground meat from a reliable butcher. To incorporate flavor into every bite, thoroughly mix seasonings into ground ingredients. Contrary to popular culinary myth, salting ground meat a few times before cooking will not draw out the moisture and create a dry burger. For our tastes, one teaspoon of salt to every pound of meat is a perfect ratio.

• If making beef burgers, keep in mind that the lower the fat content, the less flavor and tougher the cooked patty. Ground chuck, usually around 24 percent fat, or other fatty cuts make the best patties.
• When using lean meats, add a little ground fat, a bit of wine or broth, and extra seasonings to keep the patties moist and flavorful.
• For a lighter texture and tender patties, handle the mixture as little as possible when mixing in seasonings and forming the patties to prevent compacting.
• Cook the patties shortly before serving.
• Bruch the hot grill rack with vegetable oil before adding the patties to help keep them from sticking.
• Place patties directly over the heat source if you want them well charred on the outside and moist and juicy inside.
• When grilling patties with height fat content or dripping marinades, offset them from the fire to prevent flair-ups.
• To keep all of the delicious juices inside, avoid pressing down on the patties with a spatula during cooking.
• Many of us prefer our burger patties cooked less done, but for optimal safety the USDA recommends cooking beef, buffalo, lamb, pork, and veal patties to an internal temperature of 160F and poultry patties to 165F. It is recommended that fish patties be cooked until opaque throughout. To check the internal temperature, insert an instant-read thermometer into the center of a patty. If it is not thick enough to check from the top, the thermometer may be inserted from the side of the patty. Be sure to wash the thermometer after each trail.
• When topping with cheese, wait until the patties are almost done, then close the grill lid for quicker melting.
• Burgers taste best when the buns are warm and lightly toasted.
• Serve assembled burgers immediately.

Article taken from "Build a Better Burger" By James McNair
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