The Spatula Mistake You're Probably Making When Grilling Burgers

Everyone likes to think they're a master at making burgers. Whether it's you, your dad, or someone on TV, everyone believes they make a "pretty darn good burger." Sure, these people may have their own "secret blend" of seasonings or they may have a very specific way of shaping the ground beef into patties, some sort of secret skill or ingredient they believe puts them above the rest. But let's be honest here — these people aren't master fry cooks a la "Spongebob Squarepants." Everyone, including the so-called "grill masters," is prone to making very simple, very obvious mistakes.

For example, if you ever made a burger that seemed to fall apart on the grill or in the pan when you tried to flip it, it may be because the meat wasn't cold enough or the temperature of your cooking surface was too low to start. If you bit into a burger that seemed almost unbearably dry, it may be because you handled the meat too much when you were forming the patties. These are just some of the many simple mistakes you and any other barbeque master, novice or expert, can make without even realizing it.

One certain mistake is one you've probably seen many times: pressing down on the burger with your spatula. How exactly is this a mistake? You already handle the burger plenty of times with the spatula, so why would pressing down on it be something we can consider a mistake?

Picture a commercial for a grill. There's a guy manning it, adding seasoning onto a big meat patty that sits on top of the roaring flame. As the commercial raves about the benefits of how this grill can cook a burger faster than its competitors, the camera zooms in to show the man pressing down on the burger with his spatula as if to press it flat. This is a crucial mistake. Although this practice of "flattening" the patty is a common one, it may end up hurting the flavor of your burger.

According to Disney World executive chef Dee Rolle in an interview with Insider, pressing down on your burger actually pushes out the juices that are inside the meat. "First and foremost, keep all of those juices," explains Rolle. "Let those sear in." By pressing down on the burger to make it more even, you're unknowingly drying out the burger and turning it into a dry, flavorless puck of meat.  

Pressing down on the burgers will not only make them lose flavor but also can cause them to get a bad taste — although not just by pressing down on them. When those juices hit the bottom of the grill or any exposed flames, it may cause a flare-up. The resulting spark might not burn your burger, but it can impart a charred, carbon taste to the meat.

If pressing down on burgers while they cook is such a big mistake, why is it that you've seen other people, including professionals, do it? Are there ever benefits to pressing down on the beef patty that may outweigh the loss of some of those delicious juices?

A few good reasons for pressing down on your burger include giving the burger an even shape, ensuring that the meat is exposed to as much heat as possible, and encouraging even cooking. By flattening the burger, you'll lose some of the juices, of course, but you'll also have a burger that's evenly shaped and cooks faster by way of being exposed to more heat. It may be okay to gently press down on the burger if you think the patty is misshapen — just don't bring your spatula down with enough force to break it apart.

Pressing burgers flat also can lead to "smash burgers," which are burgers that are first rolled into a ball and then smashed flat on the grill to cook. This leads to a thinner burger that has a much darker, crispier exterior than most hamburgers, as the flat surface means the burger can develop a crust much faster. It's usually done with small balls of meat rather than large, pre-formed patties, so you're not constantly pressing down on them and losing juices. In fact, there's even a restaurant named Smashburgers that sells — you guessed it — smash burgers.