The trick to making a perfect burger is to start with the best meat, to handle it lightly, and don't overcook. Combine beef with lamb or veal for more flavor variation, but skip fillers like egg or breadcrumbs so you can really taste the meat (use toppings and sauces to add more flavor, if you like!)
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1. Defrost meat in refrigerator (put package on a plate).
2. Transfer to large bowl and allow meat to come to room temperature. If using two kinds of meats, combine gently, taking care not to overmix or squish.
3. Divide meat into 6 or 8 portions, depending on your desired patty size. Gently shape into circles about 1 ½ inches thick. Uneven edges are ok. Patties should be flat, or slightly concave in the middle to promote even cooking. Don’t overwork the meat or burgers will be tough.
4. Light grill and set up zones for direct and indirect heat. Grill patties for 2 to 3 minutes, or until meat is seared and releases easily. Flip, and paint cooked side with BBQ sauce.
5. Sear 2 to 3 minutes, then transfer to cooler side of grill to continue cooking (especially for larger patties).
6. Test for doneness: patties should not feel mushy (raw), but also should have some give to them. If they are hard, they are overcooked.
7. Transfer to a plate or serving dish and tent loosely with foil. Serve immediately.
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