Get Ready to Cook

Divide mixture into even portions. Gently flatten into patties of desired thickness. Using your fingertips, press center of each patty down to create an indentation (as the recipe instructs).

Although we love the char and flavor grilling contributes to a burger, there are times when cooking indoors is the better technique or is simply more convenient. For most burgers, we prefer to use a 12-inch skillet, which comfortably fits 4 patties. For burgers that are extremely sticky or fragile, as many non-beef burgers are, we sometimes recommend a nonstick 12-inch skillet to make flipping the burgers just a little easier. We also like to use a rimmed baking sheet when broiling is the method du jour.

The finger test, the touch test, the color check—there are many methods for checking a burger's doneness, but the foolproof way to ensure a perfectly cooked center is to check your patty's temperature. To temp a burger, leave the patty in the pan or on the grill and slide the thermometer into the burger at the top edge, pushing it toward the center. Be sure to avoid touching the thermometer to the surface of your pan or grill grate.

Who hasn't eaten a burger on a bun so saturated with meat juices that it was practically falling apart? There's an easy way to mitigate that problem: Let your meat burgers rest to allow the juices to redistribute throughout the patty. For perfect burgers (and buns), let the burgers rest on a platter for at least 5 minutes before transferring them to buns. Be sure to leave the burgers uncovered while they rest. If tented with foil, the steam trapped inside will turn the burger's nice crust soggy.

Gather your toppings, make your sauce, select your bun. It's time to get creative with toppings that provide a mix of flavors and textures. Looking for inspiration? Check out a list of options in the Anatomy of a Great Burger lesson.