I Asked 7 Chefs for the Secret to the Juiciest Grilled Burgers, and They All Said the Same Thing

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With the yard games going and the drinks and conversation flowing, it can be easy to phone it in when grilling burgers. Humans have been cooking meat over a flame for centuries, so it doesn’t require a lot of attention, right?

Sure, the best burgers don’t require a lot of fuss. But a few minutes—and a handful of seemingly minor decisions—make all the difference to separate juicy, rave-worthy results from hockey puck-like patties. 

Chef Todd Bohak believes “life is too short for bad burgers.” We wholeheartedly agree, so as summer cookout season kicks into full gear, we asked the pros to share the most common burger mistakes we should try to avoid. Then stick around, as the chefs dish up their top tip for juicy burgers. (The answer was unanimous!)

Our Panel of Burger-Savvy Chefs

What Chefs Say Makes the Best Burgers

Before we dive into all of the burger banter, we want to share a bit more about who we’re trusting to help us make top-notch patties. We didn’t just ask any chefs to chime in here. Each of these seven culinary pros works at a kitchen that slings 105 to 4,000 (!) burgers per week. Clearly, this is not their first red meat rodeo.

According to Nye, “a perfect burger has a crispy brown sear. The juices should glisten.” The grill marks should be prominent, and the patty should have a caramelized crust and edges. If it’s cooked to medium (our standard for the purposes of this guide), the beef should have a warm, slightly pink center. Besides the appearance, your nose knows, says Diaz: “The burger should have a rich, smoky aroma from the grill. That smell alone can clue you in that it’s going to be good.”

The Biggest Burger Mistakes Home Cooks Make

Coming to the table with decades of experience coaching new cooks and attending backyard barbecues, the chefs agree that these are the top three most common mistakes:

  • Starting with a cold grill. Regardless of whether you’re cooking on a gas, electric, or charcoal grill, it’s best to preheat the grill before adding the patties. “If the surface isn’t hot enough, the burgers cook unevenly and lose a lot of their juices,” Diaz says, “which makes them dry and tough. You want that initial sear to lock the juices in.”
  • Pressing the patties. It can be tempting to use your spatula to press down on the patties, especially if you’re a fan of smash burgers. But on the grill, where the fat and moisture drain through the grates, this is not a wise move, says Taxin. “Never press the burger! The juices run out, and you’re basically pouring the flavor out onto the grill,” she says. “Not only will your burger probably end up dry, but this can also trigger flare-ups on the grill, which may burn the outside of the patty before the inside is cooked enough.”
  • Overcooking the meat. Skipping the meat thermometer and accidentally cooking a burger above your desired doneness will leave you with dry beef. That said, even if you’re meticulous with your temp checks and grill the burgers to the exact temp you desire, the patty can end up overdone, Nye says. Just like steaks, burgers experience a little “carryover cooking” after being removed from the grill. (Burgers will typically continue to rise in temperature by 5 to 10 degrees F, the chefs note.) “It’s best to cook to just below the desired temp, and then gently rest for a few minutes to let the meat reabsorb the juice and fat,” Nye adds.

The Number 1 Secret to the Juiciest Grilled Burgers, According to Chefs

Now that you’re well-versed in what not to do, let’s discuss the most important thing to do. And it’s unanimous in this case: All seven chefs agree that the best, juiciest grilled burgers start with the right beef blend. 

“Fat content is the most critical element for achieving that perfect juicy bite,” says Cooper. For Taxin, the minimum fat content must be at least 20 percent. “Fat adds richness, flavor, and keeps the burger from drying out,” she says. “The 80/20 ratio strikes the perfect balance: rich, juicy, and tender, yet still able to hold its shape without falling apart.”

A blend that’s too lean, say, 95/5 or 90/10, tends to dry out on a toasty grill and “gets tough quickly,” Nye adds.

5 More Tips for Deliciously Juicy Grilled Burgers

Once you invest in some 80/20 ground beef (as freshly ground and high-quality as you can find, Nye suggests), it’s time to fire up the grill. The chefs have a few parting tips to help you grill the best burger:

  • Handle the meat with care. The more you mix the beef, the tougher the burger gets. “Overhandling breaks down the fat and muscle structure, which kills tenderness. Gently form the patty and leave it a bit loose,” Taxin recommends.
  • Size wisely. A 6- to 8-ounce patty gives you enough surface area for a nice sear and is much easier to cook evenly without drying out compared to tiny or supersized portions, Diaz says. Strive for about 3/4-inch patties.
  • Cook over medium-high to high heat: Medium-high to high heat is key for that appetizing sear. About 375 to 400 degrees F (190 to 200 degrees C) is ideal. “You want to hear that sizzle when the patty hits,” Arciniega says. 
  • Don’t fuss. Another essential step to lock in those juices and score that caramelized crust: letting the burger cook. “Flipping the burger too much will stress out the meat, causing the juices to seep out and end up with a dry burger,” says Denofrio. Strive to flip just once halfway through. For half-pound burgers over medium-high to high heat, this ranges from approximately 3 minutes (medium-rare) to 4 1/2 minutes (medium-well) per side.

  • Watch the temp. “Unless you’re grilling dozens of burgers per day, trust a meat thermometer,” Arciniega adds. “It ensures accuracy and helps you avoid under- or overcooking.” The USDA recommends an internal temperature of 160 degrees F (71 degrees C) for food safety, which falls within the well-done range. Medium is generally categorized as 140 to 145 degrees F (60 to 63 degrees C). Choose based on your personal preferences and risk tolerance level, keeping in mind that the burgers will rise 5 to 10 degrees F after you remove them from the grill.



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