There are a lot of mistakes people make when cooking burgers, but don't let dry patties be one of them. That's why you should ...

Whether you are throwing together a plate of sliders or making hamburgers ... Not only can you control the types of meat in your burger by grinding your meat yourself, you control the freshness ...

(Mixing makes the meat more malleable and smoother; the more you work it, it the smoother it gets.) Shape into four to six burgers. Heat a griddle pan, hot plate, frying pan or barbecue to hot.

a plant-based burger that imitated meat (analog), a vegetarian burger that only imitated the appearance but not the taste or texture of meat (semi-analog), and a falafel burger (non-analog).