Unless this is done carefully, it squeezes out the juices and makes the outer rim of the cooked side uncooked meat. Don't squeeze out the juices unless you like your hamburgers dry-ish.
Pre-season as framk said, get a good cook on first side, flip it, cook for a bit, press the center gently with the corner of the spatula to test for doneness. Firm is well-done; almost firm is medium well, not firm will be a mooooooving experience.
Actually, I'm an advocate of cooking hamburgers extremely well-done, and the drier the better.
There's many around here who have fond memories of eating raw hamburger, and that was okay forty, fifty, years ago, when beef was usually locally processed, and there wasn't any mixture of cattle from other sources.
But nowadays, when a packing plant butchers a cow from Kansas, and then one from Arizona, and then one from Florida, and then one from North Dakota, the stuff gets all mixed up, and no one knows for sure what germs are in it.
The only safe beef is well-done beef, cooked all the way through and as dry as palatably possible.
If one doesn't like it, tough shit.
By the way, for those who haven't been around since the beginning, there was a time when the primitives had the cooking and baking forum popping like popcorn, and the threads that drew the most attention here were about cooking hamburger, chili, and beef stew.
Some were pretty controversial, as tastes vary so much.
But of course the cooking and baking forum on Skins's island sort of withered away due to neglect by its hostess dear old sweet Lu.
