Burgers problems, diagnosed

Dry burgers usually come from a lean grind, too much handling, pressing during cooking or excessive heat exposure. Use an appropriate-fat grind, handle gently, avoid pressing and use a thermometer so ground beef reaches the USDA-safe 160°F / 71.1°C without unnecessary extra cooking.

A smash burger needs fast, aggressive contact between cold beef and a very hot flat surface. If the griddle is not hot enough, the smash happens late, the ball is too large or toppings block direct contact, the meat cooks before a thin deep-brown crust can form.