When the patties are formed, take your thumb and make an indentation in the middle of one side. This keeps the burger flat while cooking.

Don't overwork the beef, like someone else said.

Medium is the best temperature.

Ketchup, mustard, pickles, onion are the better topping choice. With a good "deli style" cheddar.

But if you insist on using mayo... Lettuce and tomato. or sauteed onions. Really good with Swiss cheese or white American.



I saw this on Diners, Drive Ins, and Dives- some place actually adds chopped butter to their burgers to make a "butter burger". It looked really yummy.

Use eggs and breadcrumbs in the mix if you're low on dough, form slightly thinner but bigger in terms of circumference patties and make patty melts with buttery toasted Texas toast (from an actual loaf of bread, not that frozen trout that has cheese on it), top with pepper jack cheese and well caramelized onions and/or sauteed mushrooms and put mayo on the bread.

Lamb burgers are yummy. Esp with like Mediterranean flavors. Rachel Ray has done a couple or three and I'm sure every other celebrity chef has as well. Google them.