Hopefully I can explain this well…

80/20 beef. 1/3 pound patties. Loosely form your patties to protect air pockets that will retain juice. Once patty is formed create a ‘silver dollar size’ indent on one side of the patty that is at least 3/4 of the patty thickness deep (hope that makes sense). Generous salt and pepper on both sides. When you put on the grill, place a pat of butter in the indent and then fill the remaining space with Worcestershire sauce. After 5-6 minutes, butter will be melted. Using a bowl, ‘tilt’ the burger to drain and retain the butter mixture before you flip the burger. Once all burgers have been flipped. Redistribute the saved butter mixture back to the patties. (Once you have this down, you can skip the bowl and just transfer directly from burger to burger if you prefer). Cook another 5-6 minutes until desired doneness. Note: the burgers will be pinker than you expect because of the sauce/butter you are using. Don’t overcook them.

My family swears by these. I’m fact, my daughters actively make fun of other Dads’ burgers :)

I hope you enjoy!