FORMING PATTIES

“Gently flatten and shape cold ground beef, building a seamless edge while working a dimple in middle with your thumbs,” Ollier said. “The dimple will help keep the burgers from puffing up in the center as they cook.”

Executive Chef Drew Adams of Bourbon Steak at the Four Seasons says “A loosely packed patty gives it more texture. The heat from your hands when constructing the patty can melt the fat — and you want a juicy burger.”