I know it can be tempting to push down your burgers but Robert Irvine (“Restaurant: Impossible”) suggests: “Don’t push the meat down on the grill; let it do its own thing. Don’t try to pick it up too early. When the edges of the burger turn a different color brown and you try to lift it, if it comes off easy, it means the food is ready to be turned. If it doesn’t, leave it until it does.”