It's hard to screw up grilling burgers, but this doesn't stop people from sharing different tricks that are supposed to help us perfect the summer BBQ staple.
From leaving the salt out of the patties until the last moment to making a thumb impression in your burgers, every professional chef or home cook has a hack that makes their burgers stand out.
While some won't ever reveal their secrets, there are others who are willing to share their knowledge with the rest of us. Former MasterChef and MasterChef Junior judge Graham Elliot is one of them.
In addition to being a TV personality, the Chicago-based celebrity chef owned several restaurants at one point. His first restaurant, Graham Elliot, earned two Michelin stars in 2014.
So when a chef as successful as Elliot decides to offer his take on how to create a perfect burger, we're all ears.
Elliot advises against making a burger mixture that resembles meatloaf. For the chef, adding onions, garlic and other spices is a big no-no.
"People always end up doing the same mixture for a burger as they do with meatloaf or a meatball, they put all the pepper and onion in it. You don't want to do that," Elliot said. "You want it to be just straight meat.
He also shares the bizarre trick he uses when cooking large burgers, which we all know have a tendency to dry out if not cooked properly.
Apparently an ice cube is all you need to take your grill master status to the next level.
"Make your patties, then put your little ice cube in there and then when you grill it, it keeps it moist and keeps it from getting dried out," Elliot told FoxNews.com.
Since you left the extra ingredients out of the ground beef mixture, you don't have to hold back on the toppings. For Elliot's "Graham Burger," he adds roasted garlic aioli, grilled red pepper, melted brie and fresh arugula.
However, when your burger is cooked to perfection, you can settle for the simplest toppings and it will still taste delicious.
Will you be giving this ice cube trick a try? Let us know in the comments!