[By Nic Lindh on Tuesday, 24 November 2009]
Quality ingredients and concave patties are the secret ingredients to making a great hamburger. It’s also so simple it’s frightening:
Buy good ground meat. I recommend sirloin. More expensive, but you get what you pay for.
Form into patties. You don’t need eggs or flour or anything. Just make patties. The key is to handle the meat as little as possible. Trust me, they’ll stick together.
Make sure the patties are concave in the middle. This is the secret. If they are not concave you will flatten them with the spatula. The spatula is the enemy—it drains the juice. The juice is good. You want the juice.
Grill over low heat, turning every five minutes until done. Patience is the key.
That’s it. Enjoy the best burger you ever had.