CONTENTS
1 – USE HIGH-QUALITY MEAT
2 – GRIND YOUR OWN MEAT
3 – ROLL THE MEAT INTO A SAUSAGE LIKE TUBE AND KEEP THE MEAT COOL
4 – THE FAT TO LEAN RATIO SHOULD BE 80 TO 20
5 – THUMB-PRESS THE PATTIES BEFORE COOKING
6 – SUBSTITUTE A SKILLET FOR A GRILL
7 – ONLY SEASON THE OUTSIDE OF THE MEAT
8 – MAKE A THINNER PATTY OR THICK BURGER
9 – GRILL OR SEAR ON AN EXTREMELY HOT SURFACE
10 – DO NOT PRESS DOWN ON THE PATTIES WHILE COOKING THEM
11 – BUTTER THE BUN
12 – YOU CAN FLIP THE BURGER MORE THAN ONCE
13- SQUEEZE THE SIDES OF THE PATTY TO MEASURE DONENESS17
14 – MAKE SURE TO MELT THE CHEESE ALL THE WAY
15 – LET THE MEAT REST
16 – USE CRISP LETTUCE AND MEATY TOMATOES