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Mix together in a bowl with a spoon or by hand (hands are easier).
Next, press the meat down in the bowl, even across the top. Use a knife to divide the hamburger mixture into 6 – 1/3 pound burger portions.
Shape each portion by hand into patties. Set your patties on a clean plate and put a bit of a thumbprint in the middle of each because it’s cool. (Ok, the thumbprint actually helps the burger stay burger shaped and cook more evenly. Strange science for the win!)
Pop these beautifyl hamburger patties on the grill on medium-high heat and cook 3-5 minutes per side depending on the thickness you shaped your patties. You want each side to be golden brown with nice grill marks before flipping.
Do. Not. Press.
Your burgers should be nicely browned on the outside and well-cooked on the inside (a hint of pink in the middle is cool; the final internal temperature should be 160 F**).
Let the burgers rest for 5 minutes, tented with foil, before serving.