My husband Bruce loves burgers, so I usually make them for him on Father’s Day. Having spent some time in burger places lately, I’ve been watching how the patties are made. Surprisingly, the best burgers I have eaten are the kind that are shaped into a ball, then flattened on the grill. I tried this method at home and loved the juicy, tasty result. They turn out so beautifully because they aren’t overhandled as the cook tries to make even-sized patties. Lightly form a tennis ball with the meat, then smash down with a spatula once they hit the grill.
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