To really wow your guests at your next barbecue, upgrade your patty with these pro tips
Grinding your own meat is best, but if you aren’t able to, look for an 80/20 blend of ground beef.
Refrigerate your beef until you are ready to form or cook it.
Gently form it into patties that are 3/4 inch to 1 inch thick.
Use your thumb to make an indentation in the center of each patty.
Be sure to wait until after your patties are formed to season the meat, generously, with kosher salt
We love using a hot cast-iron pan or griddle to cook burgers in Food Network Kitchen.
Don’t be afraid to use an instant-read digital thermometer to make sure your burger is done to your liking.
The pros in Flavortown Market know that a great burger isn’t about the bun or the toppings — it all starts with a killer patty.