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

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 ...

With that in mind, I am inclined to pull together a wide variety of recipes today ... Serving: hamburger or brioche buns, butter for buns if grilling/toasting • Optional classic toppings ...