The perfect burger is close to an art, requiring the right meat and grilling technique. Meat with a higher fat content makes tastier burgers, but also shrinks more as they cook. So finding the perfect ratio of lean meat to fat is essential to a good burger. Not enough fat makes for a dry, mealy burger while too much will make it shrink. Most burgers are made with 80/20 lean to fat ground beef. If a lower fat content is desired, mix an egg white in the meat to keep the patties from falling apart when handled with BBQ tool sets. Another trick to making a killer burger is mixing some seasoning right into the meat, but keep it simple. A little pepper and paprika makes a slightly smoky and spicy addition to the flavors of the meat, but much more could easily make a convoluted taste.
Paying attention to the meat that goes into burgers is second nature to a good griller, getting in the habit of it makes a better griller. So remember the key traits of a good burger are about an 80/20 ratio of lean meat to fat, and just a little bit of seasoning mixed into the meat for flavor.
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