6. Don’t Press the Patty
It can be hard not to fiddle with a beautiful hamburger patty once it’s on the grill, but try to restrain yourself. Don’t flatten the patty; all you’re doing is pressing out all the wonderful juices.
7. Minimize the Flipping
While you’re refraining from pressing on the patty, also keep yourself from flipping it. Let it get a nice sear, then flip it once, and once only.
8. Use a Meat Thermometer
You don’t need a fancy thermometer, but it does need to be accurate. Aim for 130 to 135 degrees Fahrenheit for the perfect medium-rare burger. When you have that down, congratulations – you’re now making your very own Big Macs in the comfort of your own home.