Use 80/20 ground beef for best juiciness. If frozen, thaw in the fridge about 1 day per pound. Divide into 5 oz portions and shape into patties slightly wider than your buns — they'll shrink. Handle the meat minimally to keep patties tender. Press a shallow dimple in the center of each patty to prevent puffing. Season with kosher salt just before cooking — salting too early draws out moisture.

Pull patties at 160°F internal temp — don't go over or the meat dries out. Account for slight carryover cooking. Rest 2 minutes before serving to redistribute juices. Never judge doneness by color alone. Ground beef browns outside before reaching a safe temp. Use a thermometer every time. Add cheese only at the very end to avoid trapping steam and losing crust. Avoid: overworking meat, skipping preheat, pressing patties, flipping more than once, or pulling based on color instead of temp.