Whether you're participating in our Make Your Own Burger Adventure or getting ready for a backyard barbeque, it pays to know how to shape a burger — there's more to it than you'd think...
In a mixing bowl, combine the two meats (they should be cold), making sure not to overhandle the meat or it will get tough*. Form four large balls, then flatten so that they extend a little more than the size of your palm (of a large hand), so they are about ½-inch thick (these are thin burgers).
Gently press down the centers of the patties to make them a little thinner in the center because they tend to shrink as they cook, so this way they will be an even layer when cooked.
If you are going to cook the meat immediately, then season generously on both sides with salt and pepper. Or, you can wrap the patties loosely in plastic and store in the refrigerator for up to 12 hours. Then remove them and season. Cook as directed in the recipe.
*Note: Alternatively, you can mix the salt and pepper with the meat or any other herbs or seasonings that you'd like.