It’s easy to disguise an average burger patty with lots of crazy toppings, but it’s worth it to put in the work to get that super-juicy burger we know and love. To really wow your guests at your next barbecue, upgrade your patty with these pro tips from Food Network Kitchen. 

Grinding your own meat is best, but if you aren’t able to, look for an 80/20 (that means 80 percent lean beef and 20 percent fat) blend of ground beef.

Refrigerate your beef until you are ready to form or cook it. Don’t give any of the fat a chance to start warming up at room temperature.

Once your beef is portioned out, be sure to gently form it into patties that are 3/4 inch to 1 inch thick.