Common grilling crimes: pushing down on the burger; flipping the burger constantly; making patties too fat
Burgers seem like such an easy move: Just make your patties, toss them on the grill, and bask in the glory. But that doesn’t stop people from constantly messing with them once they hit the heat. Some people flip the burgers 19 times, causing them to be uneven and charred. Others can't stop pressing them down, resulting in flare-ups and the meat being crammed through the grill.
"It’s 80% on one side: get that good char, then flip it over and finish it. Then get it off," says Greg, noting that making patties too fat basically transforms them into meatballs as they cook. The secret to a great burger, he adds, is letting it cool down after it touches your warm, greasy hands. "It's really important to make the patty and chill it. If you make it, then throw it on the grill, you use your hands to warm up the fat. Form it, then get that patty back in the cooler and let it chill out a little bit. It's gonna stay together more and be a better burger in general."