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 ...

When it comes to grilling, it's critical that your meat mixture has a higher ratio of fat. This is important because as your patty cooks, the fat will render off and drip through the grates — a ...