Learn how to avoid these common mistakes for success every time. By: Story by Ann Taylor Pittman, Tim Cebula, and Cooking Light Staff
The solution: Make the raw, 4-ounce patties a bit larger in circumference than the hamburger buns. Press the mixture together gently; overworking it increases contraction and makes the cooked meat dense and dry. Use your thumb to make a nickel-sized indentation, a little more than ¼ inch deep, in the center of each patty. This prevents the burger from doming into a ball, keeping it flat and even as it cooks. Voilà: no meatballs in sight.