Chefs say these fixes are the secret to juicier burgers.

If your burgers keep turning out dry, your beef blend could be the problem.

“Fat equals flavor,” Lonsdale says. She recommends an 85/15 blend to keep burgers juicy and flavorful.

Lynn says leaner beef, like 93%, can still work if cooked carefully, but for classic backyard burgers, 80/20 to 85/15 is the sweet spot.

“Formed patties should be the last item pulled from the refrigerator just before you’re ready to begin,” Lonsdale says.

Keeping patties cold helps the outside brown while the inside stays juicy.

One of the fastest ways to ruin a burger is kneading ground beef like bread dough.

“Burger patties should be handled as little as possible,” Lonsdale says. Overworking the meat creates dense, tough burgers instead of juicy ones.

Lynn also recommends pressing a small dimple into the center of each patty so it cooks evenly and doesn’t puff up in the middle.

“Season the burgers right before grilling, rather than ahead of time, to prevent salt from altering the proteins and texture,” Lonsdale explains.

Lynn says seasoning just before grilling helps create “a flavorful sear on the outside while maintaining moisture on the inside.”

When cooking burgers, resist the urge to smash them with your spatula.“Pressing down on your burgers while cooking will force the juices out of your meat, making it drier,” Lynn says.

Smash burgers are the exception. “Do this once, as the patty hits the pan or flat top, with real confidence,” Lonsdale says.

Frantic flipping is one of the most common grilling mistakes.

“You want your burger to develop a nice sear and crust before flipping,” Lynn says.If the burger is sticking to the grill, it probably needs more time. Let the crust develop before turning.

Cutting into burgers to check doneness lets all the juices escape.

“If you’re unsure you’re reaching your desired internal temperature, use an instant-read thermometer,” Lonsdale says.

Lynn recommends cooking burgers to an internal temperature of 160°F.

“Burgers are a joyful food,” Lonsdale says. “We should provide an appropriate sauce to match.”

Her favorite easy upgrade? A special sauce.

“This could be as simple as stirring together mayonnaise and ketchup, or as involved as stewing a tomato, bacon, and onion jam,” she says. Try a spicy tamarind barbecue sauce, mustard, hot sauce, relish, pickles, garlic powder, smoked paprika, or maple Dijon.