When I make burgers indoors, I like to make them old-school diner-style. I form them very thin and sear them on a flat skillet. The meat on the edges of my imperfect patties gets a little crispy. And once on the bun, it hangs off the sides. With a nod to the current restaurant trend (and because I didn't have any hamburger buns,) I've fashioned these into mini-burgers. A hot dog bun divided into three served as the buns. These burgers went over well with the boys, needless to say.