How to Grill the Perfect Burger With Executive Chef Jim Leiken of Cafe Boulud
Step Five: Flatten the burger to 1/2 to 3/4 of an inch. "You want a nice thickness to char the outside without overcooking the inside," he says.
Step Six: Season the burgers. Cafe Boulud uses a Housemade Montreal Seasoning of coarse salt, cloves of garlic, fresh pepper, fennel seed, coriander, paprika, and crushed red pepper. Go for the store bought Montreal Steak Seasoning if you want, but according to Leiken, good salt and pepper is key.
Step Seven: Place the patty on the grill. After about 2 to 3 minutes, gently free the burger and rotate it 90 degrees. Cook for another 2 minutes. "You don't want to handle the burger too much," says Leiken, "Never squeeze or press it: that breaks the seal of moisture."