Salt boosts flavor but can dry out meat if added too early.
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Season just before cooking—not during mixing.
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Use coarse salt and freshly ground pepper.
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Add garlic powder, smoked paprika, or Worcestershire sauce for extra flavor.
💡 Pro Tip: Salting too early pulls out moisture and changes texture. For juicy burgers, only season the outer surface just before grilling.
4. Master the Cooking Technique
Cooking method matters more than you think.
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Use high heat for a good sear and juicy center.
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Flip only once—frequent flipping prevents proper crust formation.
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Never press the patty with a spatula—it squeezes out flavorful juices.
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Use a meat thermometer for accuracy:
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Medium-rare: 130–135°F
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Medium: 140–145°F
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Medium-well: 150–155°F
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Well-done: 160°F+
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5. Choose the Right Bun & Toppings
Great burgers are built, not just grilled.
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Use brioche or potato rolls—they’re soft but hold up to juicy patties.
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Lightly toast the buns to prevent sogginess.
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Spread condiments on the bottom bun first to create a barrier.
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Build balance with crispy lettuce, fresh tomato, melted cheese, and pickles.
