Burgers: Through Thick and Thin

Eighty percent lean ground beef chuck makes for a juicy but not greasy grilled burger. Form the patty loosely to ensure a tender texture (no slapping or patting), and make an indentation in the center to prevent doming.

Salt draws moisture out of meat. Generously season the outside of the patty rather than the meat mixture so the center stays juicy.

You need the sharpness of white cheddar to stand up to the beefiness of this burger. Add the cheese immediately after flipping to maximize melt.

It’s all about thick slices of tomato, lettuce, and onion -- dainty slivers would get lost in this mammoth sandwich.

bakery roll, rather than a packaged bun, is worth it here; it will soak up the juice without getting gummy.

70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat. Flatten them with a rolling pin for uniform thinness.

Thin patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they’re ready for the griddle.

This guilty-pleasure burger begs for gooey, melty American cheese.

Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a-good-way patty.

Martin’s Famous Sandwich Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.