“A perfect burger is between six to seven ounces, if it gets too big, then you’re just being silly.” The other problem Waxman mentions is over-handling your meat because that’s when meat gets tough. After it’s ground, literally just push it together in a patty, weigh it in the raw state, making it about an inch thick in the center — that’s perfect. He says that the outside can be a little skinner, but “you don’t want it to be a blob.”
Also, make sure the patty is nice and round, “not square, trying to put meat in a square shape is just crazy, I don’t understand that,” he says. Overall, it’s just important to respect the meat and get the fire and everything else in order.