How To Make the Perfect Burger patty

Burgers are incredibly easy to prepare, and the only really important step, beyond not overcooking them, is forming the patty. The main thing to avoid is overworking the meat, which can result in tough, rather than tender and juicy, burgers.
Fresh beef mince is the easiest to work with because it’s both dry enough and sticky enough to bind well. Turkey, chicken and pork mince can be much wetter than beef and therefore harder to shape, but adding some breadcrumbs can help with that problem. Also, wetting your hands while forming the patties helps. The same applies to vegetarian burgers, which can be wet and difficult to shape. To form patties, place the meat in a bowl, add all of the seasonings at once, then mix — preferably with your hands — just until the seasonings are fully integrated.
Divide the meat into portions, then gently form each portion into even-sized patties. If possible, make the patties slightly wider than the buns, because they will shrink during cooking. For the same reason, it also helps to make the edges of the patty thicker than the centre, or to add a dimple to the centre of the patty, so that when the meat contracts, the patty will end up evenly thick.