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This forms a shallow dimple in the center of each raw patty before grilling, a trick that counteracts the way ground beef naturally puffs up in the middle as it cooks, resulting in a flat burger instead of a dome shaped one. Handling the beef as little as possible while shaping the patties is what keeps the burgers tender rather than dense and tightly packed.
Prep Time
15 min
Per serving
560kcal
Calories
34g
Protein
28g
Carbs
34g
Cook Time
15 min
Servings
4 people
Difficulty
easy
Fat
1g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Preheat the grill to medium high heat.
Gently divide the ground beef into 4 equal portions, being careful not to overwork the meat.
Shape each portion into a patty slightly larger than your buns, and press a shallow dimple into the center of each with your thumb.
Season both sides generously with salt and pepper.
Grill the patties for 4 to 5 minutes per side for medium, adding a slice of cheddar cheese during the last minute to melt.
While the burgers grill, cook the bacon in a skillet until crisp.
Toast the burger buns on the grill for the last minute or two.
Assemble the burgers on the toasted buns with lettuce, tomato, the crispy bacon, and your preferred condiments.
Dimple the Center of Each Patty: This counteracts the way ground beef naturally puffs up in the middle as it cooks, keeping the finished burger flat rather than dome shaped. Handle the Meat Minimally: Overworking ground beef while shaping patties compacts it too much, resulting in a dense, tough burger instead of a tender one. Toast the Buns: A quick toast on the grill adds a bit of crunch and helps the bun hold up better to the burger's juices.
Ground beef naturally contracts and tightens as it cooks, which pushes the center upward into a dome shape, so pressing a dimple into the raw patty beforehand helps counteract this and keeps it flat.
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