Using pre-shaped burger patties may save you time, but the issue is that you never know what meat blend has been used, how old it is, or how it’s been seasoned.

If you’re trying to save on time, buy your meat blend and pre-form your patties a day (or even two) in advance, then store them in the refrigerator in an airtight container.

A big component contributing to your burger’s taste is your meat-to-fat ratio. An 80-20 ratio is best for your grilling endeavors, but a 70-30 blend will work, too.

Avoid lean ground beef and consider opting for fattier cuts, like the chuck, to ensure your patty doesn’t stick to the grates and creates a juicy burger with a better crust.

Whether you’re using a simple salt and pepper mixture or more complicated blends featuring herbs, garlic, and onion powders, seasoning your patties is crucial.

Additionally, be sure not to season your meat blend before forming the patties, as the addition of salt will leach out moisture, which is much needed on a high-temperature grill.

When combining ground cuts of beef to make patties, the more you squeeze, mash, and handle the meat, the drier, tougher, and less juicy your burger is going to be.

Use a large, shallow bowl and mix the meat gently with your fingertips. Doing so won’t break down the muscle structure of the meat, and you’ll achieve juicy, tender burgers.

The fat in ground beef already helps your patties stick together and adding binders like breadcrumbs or eggs to your meat mixture will only result in a flat meatball.

Binders can change the beef’s flavor and increase the cooking time. While adding breadcrumbs will yield a crumbly, dry texture, eggs can change the protein structure of the beef.