Then when each of the hamburgers has cooked on the down side, flip it over and cook the opposite side. Ideally, you want to have them come out crusty brown and finished all the way through. Finally, in the last few minutes before you're ready to eat, sprinkle each burger with salt and coarse ground black pepper. All that's left is to lightly butter and toast the inside sections of each hamburger bun, dress them with mustard, mayo, ketchup, lettuce, tomatoes, pickles, and onion rings, and serve them piping hot right off the griddle. Contrary to popular belief, the best hamburgers are formulated and formed right on the hot griddle.
Burgers get tough when they're pre-formed by hand ahead of time.
And under no circumstances should you salt ground round or ground sirloin until the last minute before it's served. Pre-salting makes the meat tough, but it also draws out all the juices.