I’ll get you the exact issue tomorrow——but in Gourmet Magazine a few years ago there was an article by Ruth Reichel on cooking the perfect burger. The key, I remember, was using fresh ground chuck—-not sirloin—-and only lightly shaping it into a patty. I do them similarly and they seem to turn out good.
I think it may be the June 2002 issue—-the Editor’s Column called the Perfect Hamburger. The recipe is listed as on their website as Michael’s Hamburger, but if you have the actual issue the entire article is really an entertaining read. Enjoy![8D]