I tend to gravitate toward two different styles of patty depending on the vibe and cooking method of the day. The video shows me cooking 1/3-pound burgers in a cast iron skillet to easily produce a gorgeous crust on the outside and totally customizable doneness level inside. In this case, I shape the patties into relatively even puck shapes and give them a bit of a smash with a sturdy spatula while they're in the pan, to maximize surface area. Another great method, which I'm more likely to use when grilling, is all about the divot. After forming a disc-shaped patty about the size of your palm, use your thumb to press a big, deep divot into the middle of the patty. The depression will disappear as the burger cooks, yielding a flat rather than bulging burger that cooks evenly.