Originally Posted by magiciansampras
If doing burgers, it is best to think thick. They lose some girth when they cook
Form your burgers so they are thicker at the edges and (slightly) thinner in the middle. (Such as 1/2 inch at the edge and 1/3 inch in the middle.) The edge will shrink, and they will be even when cooked!
Also only flip your burgers once! (Otherwise they dry out.) And don't "flatten" them with the spatula while grilling. (You'll lose the juices/flavor.)