Rule 6: Season liberally.
The tips I'm setting out here are ones that, with very few exceptions, apply universally to all hamburgers, regardless of style. Thus, one thing you will not find in this list is specific cooking instructions regarding heat source, strength, and timing. When you're taking a formed patty from raw to cooked, there are no hard and fast rules that apply in every situation.1.
A heavy-duty dedicated electric meat grinder is fantastic, but impractical unless you own a restaurant, or hunt. I use the KitchenAid attachment—with good results—although even a decent hand-cranked model will deliver beef worlds better than store-bought..
Whatever people say, kosher salt is not more or less salty by weight than table salt. I like to use it because its large crystals are easy to pick up with your fingers. Start with a large pinch of kosher salt, and hold it at least eight inches above the patties as you sprinkle to ensure even coverage.. Season your burgers as liberally as you like. You can eat a salad tomorrow.
But do make sure to quietly revel in your superior knowledge, and maybe make fun of him behind his back.Sure, you can be all macho and try to gauge a burger's doneness by poking at it with your finger , or you can suck it up and buy yourself a good instant-read thermometer.
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