Form the burger into patties slightly larger in diameter than the buns, and to your desired thickness. The larger diameter accounts for shrinkage as the fat renders, so the finished burger is roughly the same size as the bun. Make an impression in the center of the burger so it doesn't bubble up, and instead cooks flat throughout. Add spices to the burger mixture before forming the patties, if desired, or simply sprinkle your choice of spices to the top after shaping them.

Preheat the griddle over medium heat for at least 5 minutes. Spray the griddle lightly with non-stick cooking spray, or add just enough cooking oil to prevent the burgers from sticking. The griddle must be hot enough to develop a crust on the outside of the burgers, but not so hot that the outside of the burger burns before the inside cooks through. You can use a griddle pan or an electric griddle.

Place the burgers on the griddle, leaving plenty of space between each burger. Leave the burgers untouched for about 5 minutes to develop a crust on the first side. Do not press down on the burgers with a spatula because this squeezes out the juices and fat, leading to a dry, flavorless burger.

Pour off excess grease if it builds up in the griddle as the fat renders out of the burgers. Griddles usually have shallow sides that can't contain the grease as well as a regular skillet. This might not be necessary for lean ground beef, but for ground beef with higher fat content, such as 73 percent lean beef.

Flip the burgers, and cook for about 5 minutes more or until the internal temperature of each burger reaches 160 degrees Fahrenheit. Insert a meat thermometer in the center of each burger to check the temperature. While you can use timing as a guideline, cooking times vary greatly depending on the size and thickness of the burger, so a meat thermometer is the best way to ensure the burger is cook through.