Cheeseburger

Overworking the meat when forming patties. Handle the beef as little as possible—form it gently and quickly. Overworking makes the burgers dense and tough. Also, season only right before cooking; salt added too early draws moisture to the surface and prevents browning.

90/10 ground beef will make a drier burger because there isn't enough fat to keep it moist during cooking. Stick with 80/20 or 75/25 ground beef for the juiciest result. 85/15 is a reasonable compromise if you want something slightly leaner.

Grilling: heat a gas grill to medium-high or prepare a charcoal grill to medium heat. Cook patties 3–4 minutes per side until internal temperature reaches 160°F. Oven: shape patties, place on an oiled baking sheet, and bake at 425°F for 12–14 minutes until 160°F internally. Both methods work, but a hot skillet produces the best crust.

Yes. Form patties, place them on a parchment-lined plate, cover loosely, and refrigerate for up to 8 hours. Cook directly from the refrigerator—they may need 30 seconds longer per side. Do not freeze pre-formed patties longer than 3 months, as the texture becomes mealy.

American cheese (the deli counter kind, not individually wrapped) melts most reliably into a creamy layer. Cheddar is the classic alternative and melts well. Avoid soft cheeses like brie; they separate rather than emulsify.

Use an instant-read thermometer and pull the burger off heat when the thickest part reaches 160°F—ground beef must reach this temperature to be safe. If you're cooking by feel, a burger cooked to 160°F will feel firm when poked gently in the center.