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Rather than forming the patties in your hand formed them on a
tray. This makes it easier to shape the patties without
overhandling or warming the meat. I like to use a cookie sheet
lined with parchment paper but any other platter will do.
On the tray divide the meat in the six equal parts. Gently form
each portion into a patty that is 4 inches across with 1 inch sides
and a shower depression in the middle. Do you want the outer 1/2
inch slightly taller than inside. This keeps the patty from shrinking
too much and from popping up in the center during grilling.
Cover the patties with plastic wrap and transferred to the fridge to
heat up your grill.
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