Thanks. So just press it together or compact it enough to make it a patty?

For my tastes, just the minimal necessary to form a patty. You should still see the threads from when it went through the grinder on the surface of the meat when done forming the patty.

For best results, the patty should be at room temperature before cooking. For highly compacted patties, this isn't much of a problem because they are so dense the heat conducts into the middle quite easily.

Note that the patty is inevitably thick than what you find at most places. When the patty is finished cooking, it will need to rest for three or four minutes before preparing the hamburger.

[This message has been edited by eric76 (edited 7/4/2011 10:41a).]

Thanks Eric. So there are other threads on this subject? What should I search under?

Im always amazed at grown men that constantly flip and smoosh the burger with the spatula... flip it once and dont push on it and it will be alright

Compacting the meat too much causes the fat to get worked loose from the meat. Causing it to cook out faster and the patty loses moisture. Same principles apply to incorporating your seasoning into the meat. Don't over work it. You'll notice fat collecting on the wall of the bowl if you mix it too much.

http://www.youtube.com/watch?v=P-sfk3PGQDg

The Mackinaw peaches Jerry! The Mackinawwwww PEACHES!

IT'S LIKE HAVING A CIRCUS IN YOUR MOUTH!!!!