It’s burger-grilling season, which means we’re all getting treated to some doozies of bad burgers. You know what I’m talking about: They taste like soot. Dry, flavorless, firm as tennis balls. Some are even round like tennis balls, and they barely fill out the bun. Sure they’re hot off the grill, but that’s all they have going for them.
After picking up a ton of tips over the years from our experienced test cooks here at America’s Test Kitchen, I can confidently say: I know how to make a great grilled burger. I’ve collected my wisdom into a Letterman-style Top 10 list—follow these ideas and juicy, tender, beefy burgers will be in your future.