By Susan Selasky

Detroit Free Press

Americans consume some 50 billion hamburgers a year. What’s so hard about shaping some ground meat into a patty and cooking it?

Plenty, according to meat experts, cookbook authors and chefs.

We use the wrong grind of beef. We handle the meat and shape the patties wrong. We cook them wrong.

People need to realize burgers need fat, says Bill Hoemke, meat manager at Royal Oak, Michigan’s Hollywood Market. “That fat gives you the most flavorful burger,” he said. “With those leaner grinds, the burgers will be drier.”

In “Weber’s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius,” author Jamie Purviance writes that the ground meat shouldn’t be overworked.

“Super-squashed, packed-down patties lack the minuscule air bubbles necessary for creating food burger texture and collecting the sublime melting fat and juices,” he writes.

Burgers need to be meaty and mighty. We want flavorful and seasoned blends to pair with flavorful toppings.

And so, here’s our guide to grilling burgers to perfection.

What kind of beef should I use?

Choose beef with fat in it. Most cookbooks and burger aficionados say the ideal choice is 80/20 beef chuck. This means it’s 80% lean and has 20% fat. You can go somewhat leaner if you like with ground beef labeled 85/15. Any leaner, be sure to add some moisture like Worcestershire sauce or wine to prevent the burger from drying out.

How should I mix the ground meat?

Make sure it’s cold and always mix the meat gently so it just comes together. Do not overmix; the meat will be more compact and not as tender.

Should I season the ground meat?

You can, but don’t let the seasoned meat sit too long. According to Purviance, allow 1 teaspoon kosher salt and ½ teaspoon ground black pepper for each 1½ pound of ground beef. You can mix it into the meat or sprinkle on the outside of the formed patties. If you do the latter, Purviance advises refrigerating the patties for 30 minutes or less to allow the seasoning to distribute. If you let it sit longer, the salt will draw moisture out of the meat, he writes.

What’s an ideal amount of beef to use for each burger?

Plan on a burger that is 6 ounces before cooking. Use a scale if you have one to make sure burgers are all an equal size. That 6-ounce burger is an ample size for serving as your main dish. But you can make them any size.

What’s the best size shape for a burger?

You want to match the size of the patty with the bun. Figure there will be shrinkage, so shape the patty about a half-inch larger than the bun. Generally, you want a 4-inch diameter patty that is at least ¾-inch thick, with a dimple in the center.

How and why should I make a dimple in the center?

Once the patty is formed, use the back of a soup or teaspoon or your thumb to make an indentation in the center of the patty, about 1/3-inch deep and 1 inch wide. As the burgers cook, the indentation slowly rises and you get a nice, flat even top.

If you don’t do this, the burgers will end up more of a round shape and puff up like a tennis ball. The burgers won’t fit the bun, and you’ll end up with a top bun that slides off.

What’s the best way to grill?

Burgers like high heat. This helps form that exterior crust. Cook them on the non-dimpled side first over direct heat. Once a crust develops, flip them over and cook on the other side. Do not press down on the burger. When you do this, you’re beating up the meat and pressing all the juices out.

How long should burgers be grilled?

That depends on how you like them done. The U.S. Department of Agriculture safe internal cooking temperature for ground beef is 160 degrees. That means it’s well done. And the cooking time will depend on the thickness of the burger — but generally at least 5 minutes per side. If you like it at less done than that and depending on the thickness, figure about 3 minutes per side for medium-rare or 130-135 degrees and 150-155 degrees for medium-well.