I’m not particularly into burgers but caught this video by J. Kenji López-Alt last summer and tried his technique at least once (perhaps twice?). The video’s a little over 11 minutes, far longer than I’d normally watch a hamburger video but he packs it with useful information about protein structures and soots and grills while also not wandering from the hamburger topic at hand.
TLDW: three ounce patties, smashed flat, 3 ounces each. Salt and pepper the surfaces (only!) and grill over charcoal but keep a keen eye on the progress since they cook fast. I found the double burger with cheese on each a bit too cheesy but folks may disagree. Note the amount of salt he adds to the surfaces to the patties, it’s a lot but its the right amount.
