Burgers will shrink during grilling, so make the diameter of the patties about 1/2 inch larger than the buns for the perfect fit.
Season patties on the outside only; this prevents overworking the meat while mixing in the seasonings.
If serving a crowd, stack patties on a plate, separating layers with wax paper.
Season just before grilling to avoid drawing moisture out of patties.
Grill patties straight from the fridge; don't bring them to room temperature. To prevent cross-contamination, never return grilled burgers to the plate you put them on before cooking.
Scrape grates clean before oiling and grilling to give burgers nice grill marks and keep them from sticking.
Don't press on patties as they cook. This only squeezes out the juices and encourages flare-ups.
Use a thin, wide spatula for turning. If the burger doesn't come off the grill immediately, it's too soon to turn it. Continue cooking, and once the meat forms a crust, you can lift it right off the grill.