Hey all, home cook here and looking people's input on home cooked burgers. Looking for advice on the prep after meat is ground. I usually make 6oz patty seasoned with salt, pepper and depending on the mood a variety of other spices. I eyeball the amount of seasoning and I'm curious the amount of salt etc people put in their meat. Once seasoned I form the patty and wrap in plastic wrap in the fridge until ready to cook. I'd be interested to hear any other techniques for prep of the burgers. Thanks again for all your help.