When cooking hamburgers, the juices in the ground beef expand, causing the top of the burger to become domed. Those in the know have a simple secret to keeping burger patties flat during the cooking process, which not only ensures even cooking throughout the burger, but lets you pile on the toppings without fear of them sliding off the patty and onto your lap.
Preheat the grill to high heat.
Place the ground beef in a bowl and season it to taste with salt and pepper. Lightly fold the meat to incorporate the seasonings without make the mixture dense.
Shape the ground burger into a patty slightly larger than the bun and no more than 3/4 inch thick. Use your fingers to press in on the sides so that the patty is an even height from the center to the edges. Then, use your thumb or knuckles to make a deep indentation in the center of the patty.
Place the burger on the grill directly over the flame, and grill it for three to four minutes, or until the burger has developed a nicely seared crust. Flip the burger, and cook it for an additional three to four minutes or until it is cooked as desired.