*Use a spatula and flip the burgers carefully, as they are going to be wet.
*The burgers may feel soft still. After refrigerating overnight, they really firm up, so if you don't like them soft then I recommend preparing them at least a few hours before eating, and then reheating them a little, if desired.
*Really any pan is good, but cast iron is, in my opinion, the best option. Fried eggs never come out as good on my other pans.
*You can use whatever salt you have on hand. I really like Himalayan pink sea salt, and sea salt in general, for its taste.