Como hacer la hamburgesa perfecta (parte 2)

Everyone has had a bad burger with that dry, tasteless meat and tough texture. With just a few tricks and tips, you'll be making the best burgers in town. Here's how:

• Start with really good meat. I like using 80/20 ground chuck, which offers best flavor and a juicier hamburger that isn't too fatty. You could buy some chuck and ask the butcher to grind it for you for the freshest meat.
• Don't handle the meat too much. Overhandling will make the burgers tough.
• Add a tablespoon of water to the meat along with the seasonings when you mix them in. If you are adding a lot of ingredients to the meat, combine all of them first, then add the meat and mix just to blend.
• Gently form the meat into patties about 3/4" thick. Place the patties on waxed paper and press slightly into the center of each with the bottom of a drinking glass. This will prevent curling.
• Cook the burgers over medium coals that have an even gray ash covering.
• Don't press down on the meat when the burgers are on the grill. That will just press out moisture and you'll end up with dry burgers.
• Cook the meat to 160 degrees F. The temperature will rise to 165 degrees while you are adding the toppings.
• In the last minute of cooking, place cheese on the burgers if using, and cover the grill to melt.
• Be sure to place the cooked burgers on a clean platter; don't use the one that transported the raw meat. I even like to use a fresh spatula to remove them from the grill just to be extra safe.