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 ...

While there are many different ways to cook a hamburger ... high heat of grilling while keeping its shape. This, in addition to its briny flavor, makes it the ideal cheese patty to substitute ...

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 ...