Grind your own. Using a home grinder “means you can use real cuts of meat” instead of the scraps supermarkets use. Form patties loosely; you want them “riddled with little pockets that trap tasty juices.”
Use more salt. The perfect amount of salt is “somewhere north of double” the amount that most home chefs use. With a thin patty, “rain” kosher salt over each side until you can see the grains.
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