By removing the smoked hamburger patty when it’s 140 degrees F and then grilling to 160 degrees you’ll allow carry-over ...

There are plenty of tips out there for making the perfect hamburger, but perhaps one of the simplest is the 5-6-7 rule. Let's ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. Johnny ...