A memorable backyard burger begins with good ingredients. That’s a no-brainer. You need a patty formed from fresh ground beef, preferably with at least 20 percent fat.

Create a depression (with your finger or spoon) at the center of each patty. The meat contracts as it heats up, causing it to balloon in the middle. When you see juices pooling in the depression, that ...

1½ pounds fresh ground beef, 70 to 80 percent leanSalt, to taste½ red onion, thinly sliced4 slices cheddar cheese4 sesame seed buns (preferably Big Marty’s)Hellman’s mayonnaise, to ...