I don’t know if my tricks have already been mentioned, but here they are:
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add a panade to the meat mixture. For that I take 2 slices of good thick white sandwich bread for every 1.5 lb of ground 80/20, remove the crusts and process into big crumbs. I then mix that with a small amount of high fat dairy until the bread is thoroughly wet, but there’s no loose liquid in the bowl
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After mixing the panade and a little Worcestershire sauce thoroughly with the meat, I’ll break the meat into X even portions (where X is the number of target burgers) and shape gently using thumb pressure to make the burger look more like a pizza crust (thick rim, skinny middle).
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Into the fridge for 30 minutes to chill and firm up and then a hot as hell grill or cast iron griddle.