Start with high-quality ground beef, ideally 80% lean and 20% fat, for maximum juiciness.

Gently form patties without overworking the meat to keep them tender.

Make a small indentation in the center of each patty to prevent bulging while cooking.

Season the patties just before cooking to ensure they retain their flavor and juiciness.

Cook the burgers on a hot grill or skillet to get a nice sear and lock in the juices.

Flip the burgers only once to avoid losing juices and ensure even cooking.