Making better burgers

1. Use medium ground beef for moist flavourful burgers.
2. Don't use previously frozen meat: juices are lost when defrosted.
3. Handle meat as little as possible. The more you work it, the tougher it gets.
4. Gently shape, don't firmly press, into ¾-in.- (2-cm-) thick burgers.
5. Use your thumb to make a shallow depression in the centre of each burger to keep it from puffing up during cooking.
6. If making ahead, cover burgers with plastic wrap and refrigerate no more than a day.
7. Always oil grill before cooking burgers.
8. Cook over medium or medium-high with barbecue lid closed.
9. Don't abuse burgers by pressing with a spatula, pricking with a fork or turning frequently. Precious juices will be lost.
10. Always cook until well done, six to eight min. per side. An instant-read thermometer inserted in burger should read 160F (70C)

Try these burger stir-ins for added flavour
Stir any of these into the meat mixture:
- spoonful of Caesar or creamy Greek salad dressing
- chopped pickled jalapenos
- chopped sun-dried tomatoes
- dashes of teriyaki or hoisin sauce
- sprinkles of lemon-and-pepper seasoning
- grated lime, lemon or orange peel
- spoonful of black olive tapenade
- anchovy paste
- mashed roasted garlic
- sliced green onions
- dollop of sour cream yogurt
- pinches of curry powder or paste