I Asked 5 Chefs How to Make the Juiciest Burgers—They All Said the Same Thing

As we’re entering grilling season, I’ve been rounding up advice from all the barbecue culinary experts. I’ve collected tons of helpful grilling tips, from which underrated steak cut to buy to the ground rules for marinating chicken—but the day has finally come where I get to share some of my favorite chefs’ tips for making the best burgers.

The experts had tons of info to share on the topic, but they all agreed one single tip was non-negotiable. Here’s what they have to say about how to make the best-ever burgers.

The Burger Pros

The Most Important Factor for Great Burgers

The burger experts agreed that one thing is crucial to a fantastic burger: the leanness of the ground beef.

“It’s all about the meat selection,” says Groth, noting that he prefers a medium grind that’s 80% lean. “It’s the higher fat content that makes for a really juicy burger.” The other four chefs also expressed the importance of an 80/20 meat-to-fat ratio for tender, flavorful burgers. “It makes for a burger with a crusty exterior, juicy center, and bold beef flavor,” explains Miles.

If available, some of the chefs will opt for ground beef with an even higher fat content (up to 30%), and said very lean meat will make for dry and crumbly burgers. “The fat helps keep the meat moist, and if you’re grilling over charcoal, it will drip down onto the coals and then vaporize, condensing on the burgers and adding extra flavor,” says Clay.

More Burger-Making Tips

While the leanness of ground beef blends is high on chefs’ lists for burger success, it isn’t the only factor.

The cooking method can also play a role. Littley admits that a grill isn’t actually his go-to: “I prefer to cook burgers on a cast-iron skillet or griddle rather than an open-flame grill. That way, I can control the heat more easily and get a beautiful, even crust on the outside—that’s where a lot of the flavor lives.”

Forming the burgers is important, too. Groth instructs to lightly pack the patties “tight enough so they don’t break apart,” explaining that it’s important to create a texture that isn’t dense. Finally, Pruitt reminds cooks of the importance of seasoning: “Burgers taste great with seasonings sprinkled on the surface, but to really get a nice, full-flavored bite, you need to make sure to season your meat all the way through.”