Grilling Great Hamburgers
After careful testing, Cook’s Illustrated recommends the ideal burger to weigh 6 ounces and measure 1/2 -inch-thick, 4 1/2 inches in diameter, formed with a slight depression in the middle, so that the edges are thicker than the center (the edges are 3/4 inch thick, the center 1/2 inch thick). Weighing the meat on a kitchen scale is the most accurate way to portion it. If you don’t own a scale, do your best to divide the meat evenly into quarters. Toasting the buns is an easy extra touch; just split them open and lay the halves cut-side down on the grill rack for the last 45 to 60 seconds of the hamburgers’ cooking time.
(This recipe was reprinted with permission from Cooks Illustrated, July. 2000).