The best-ever hamburger recipe is one that covers all the bases. By that we mean a burger that can stand up to the rigors of grilling to produce an ultracraggy charred crust, a rich beefy taste, and an interior so juicy and tender that it practically falls apart at the slightest pressure. To do this, we grind our own meat in the food processor, which lets us choose the cut (steak tips), grind (coarse), and consistency (loose) of the burger when we shape it. We incorporate a little salt before shaping to add richness, boost juiciness, and season the burgers throughout. Finally, we shape the burger patties (with a dimple in their centers to prevent bulging) and freeze them for 30 minutes, which holds them together as they cook and lets them stay on the grill a few minutes longer for excellent char and perfect rosy centers. Learn all that and more in this online cooking class.