That is another thing. I see some people lightly shape their burgers, and others that work the meat a little to mix things in. The lightly shaped burgers tend to shrink up a lot. I like to "massage the meat" (line from one of the Lethal Weapon movies)... but I don't over work it. I like burgers that don't turn into Wendy's "where's the beef" burgers where they are so much more bun than burger.
Maybe good meat makes a difference. We have access to some pretty good beef (I do live in the midwest after all)...
