Divide the ground beef and form patties that are just over 1/3 pound. Be sure the patties are slightly larger than the burger buns as the meat will shrink as it cooks. Do as Bobby Flay does and indent the centers so they don't swell and plump up like a football when cooked.
Once the burgers are formed, freeze them again for 30-45 minutes. Doing this will prevent them from falling apart on the grill, plus it slows the cooking process down so the burgers have time to achieve that coveted char.
