A little something on grilling the perfect burger.
People have the tendency to press down on the meat when grilling. Maybe it's to help cook it faster? It definitely is not. I've seen people (using an outdoor grill) press down on the meat with such force that it could literally fall through grill and onto the coals under it. Even with indoor grills and pans.
Don't press down on it. By doing that, you're squeezing out the luscious juices and moisture of the meat. That'll leave you with a bland and dry burger. You do want a tender and juicy, right?
After the patties have been cooked, let then rest for a few minutes to let the juices redistribute. The same goes for roasts. Cutting into them too soon will let them dry out. This will give you time to prepare the bun and condiments.
When you bite into the finished product, you'll have a moist, tender and flavorful burger.