AFAIAC, once you add starchy filler, it’s meat loaf, not a burger. If you are buying preground beef, shop where it looks like “meat spaghetti” - long strands like you’d see if you used an old-fashioned crank-style grinder. This means no water/ice has been added in the grinding process, and the meat will be looser. Put a loose mound of ground beef on your choice of work surface, gently form it into a circle with the heels of your hands, then pat the top flat. Use your thumb to make a dimple in the center - this will make for more even cooking and keep the patty from doming. It goes without saying that you should not press on the patty while cooking it.
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