GRILL WITH PATIENCE
Too many well-made burgers are ruined by being manhandled on the grill. The secret to a meaty burger with a good bite: doing nothing. Put the patties on a hot grill and then step back. Don’t press on them with a spatula. Don’t shuffle them around the grate. Don’t close the grill lid. Our repeated tests showed that the burger patties we flipped just once developed a better outer crust and juicier centre than burgers we flipped frequently.
A burger will tell you when it’s done. See the blood and juice seeping through the surface? Translation: “Eat me now!”
2 After 5 minutes, flip. Wait 3 more, or until done to your specs (60°C for medium; 63°C to satisfy the USDA).
Wipe the grate with an oiled paper towel. Place the meat over direct medium-high heat. Set a timer for 5 minutes.