1. What’s the best meat blend for thick juicy burgers?

Ground chuck with 20-25% fat is ideal. For a richer flavor, you can blend in brisket or short rib.

2. How do I prevent burgers from puffing up in the middle?

Press a shallow dimple into the center of each patty. This helps them cook evenly and stay flat

Absolutely! Use a cast-iron skillet over medium-high heat. Ventilate well—indoor burgers get smoky.

For medium-rare, grill until the center reaches 125–130°F. Use a meat thermometer for best results.

Let them rest for 3–5 minutes after grilling. This helps redistribute juices throughout the patty.

Scale

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Form the Patties
With damp hands, gently shape ground beef into 4 patties, each about 7–8 oz. Make them slightly wider than your buns and dimple the center to prevent puffing.
Preheat the Grill
Set up a two-zone grill: one side on high, the other on low. Brush and clean the grates once hot.
Season & Grill
Right before grilling, season both sides of the patties with salt and pepper. Grill on the hot side for 3–4 minutes per side, flipping once.
Add Cheese
In the final minute, add a slice of cheese to each patty and close the lid to melt.
Toast Buns
Toast buns cut-side down on the cooler side of the grill until golden.

Assemble
Spread mayo on buns, add pickles, onions, and any other desired toppings. Place the burger on the bun and serve hot.

Don’t press your patties with the spatula—this squeezes out the juices!
Always salt right before grilling to avoid a sausage-like texture.
For extra indulgence, mix in a bit of ground brisket or short rib with your chuck.