Not that lleechef needs MY endorsement, but one of the main lessons I’ve learned "the hard way" is DON’T smash the burger. Others are: don’t hand-form the meat too tightly, use at LEAST an 80-20 mix, but I’m still with lleechef on this; use 75-25. Also, as I mentioned before, depressing the center of the patty really works.

And as for Lone Star’s suggestion about covering pan-fried burgers with the lid, that’s for steaming the BUN, not the meat. I love burgers cooked over charcoal or in a cast-iron skillet, and now I ALWAYS finish burgers cooked in a skillet using Lone Star’s suggestion. FANTASTIC! [:p][:p]

Just felt like throwing another two cents into this fountain. [:o)][:o)]