There are few tips and tricks for making the perfect burger, such as: >Grab 5 to 6 ounces of meat and lightly toss from hand to hand, forming a ball. >The patty should be at least as wide as your bun and about 3/4 to 1 inch thick. >Make a divot in the middle of each patty with your thumb to help it keep its shape while cooking. >These patties can be made ahead and chilled in the fridge. >It's time to flip when the burger releases from the grate without sticking.