Crafting a classic burger is simple, right? But that doesn't mean it's easy. We've had too many dried-out discs of near-jerky to believe that burgers are a fool's game. Luckily, Jeff Weinstein, founder and owner of The Counter burger restaurants is here to save us from ever again eating a hockey puck at a summer barbecue. Read on for his top tips for making perfect burgers.

Don't Push Down On The Meat
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Consider this the cardinal rule of cooking burgers. "It squeezes out the juices, and the juices are the flavor," says Jeff Weinstein, founder and owner of The Counter burger restaurants. "Would you rather have a juicy product that took an extra minute or a non-juicy product that came a little faster?"

Photo from toolmonkytaco, Flickr.

Main photo from wickenden, Flickr.