Esquire Hamburgers are the backbone of any BBQ, so good technique is essential. Former Top Chef contestant Spike Mendelsohn sells hundreds of burgers daily at his Good Stuff Eatery in Washington, D.C., so we assume he knows what he's talking about. By Elizabeth Gunnison Hamburgers are the backbone of any BBQ, so good technique is essential. Former Top Chef contestant Spike Mendelsohn sells hundreds of burgers daily at his Good Stuff Eatery in Washington, D.C., so we assume he knows what he's talking about. -Elizabeth Gunnison Try going to your local supermarket and having the butcher grind a burger blend for you. I like using brisket, short rib, and chuck, but experiment to figure out what you like. Usually a blend that's about 80 percent lean is a good starting point. Use about 6 ounces of meat per burger and form it using a 4-inch ring mold. Don't pack the meat in too tight. When you're grilling you want to use a little more meat than when you're cooking in a pan, because a lot of fat is going to drip out and the burgers are going to shrink. Season them with salt and pepper once they're on the grill. If you season too early, water leeches out of the meat, drips down, and causes flare-ups. Transfer the burgers from the grill onto a plate to let them rest and drain for a minute before putting them on the bun. That way, no soggy bun. I like to experiment with interesting mayonnaises as burger condiments. You can mix mayo with lots of different things, such as sriracha, ketchup, barbecue sauces, or horseradish. Be creative.