Grilling up a batch of burgers is an essential part of American summertime. Yet masterfully creating these favorites at home isn't as easy as it might appear. To help us avoid typical burger blunders and up our grill game, experts from the culinary world, including 1996 F&W Best New Chef Michael Schlow of Seamark Seafood & Cocktails in Everett, Massachusetts and 2012 F&W Best New Chef Danny Grant of Chicago’s Maple Hospitality Group, shared some of their secrets.

The first tip involves the selection of meat. Both Schlow and Grant argue that enough fat content is crucial in achieving juicy, delectable burgers. A ground beef choice with an 80/20 meat-to-fat ratio is recommended. If leaner proteins like chicken or turkey are used, incorporating grated onion into the meat can help retain its moisture.

The size of your raw patties also matters. Garrett Benedict of The Love Shack in Portland, Oregon explains that patties should be formed 25% wider because they tend to shrink as they cook. And don’t forget to make a dimple! Form patties with six to eight ounces of meat, pressing a dimple or depression into the center to accommodate the burger's expansion during the cooking process.

Also keep in mind the way you shape the patty. According to Sonny Ingui of Philadelphia's Urban Farmer, the burger should just hold together, cautioning that overworking can result in a tougher texture.

Next is knowing when to season. Sprinkling your seasoning on the outside of your burger right before it hits the grill or pan can make for juicier results. Cookbook author J. Kenji López-Alt suggests this since mixing salt into the meat beforehand may create an undesired denseness.

Preparation of your cooking surface is another key step. Benedict advises both heating your grill or cast iron pan until it’s extremely hot and avoiding pressing down on your burgers while they cook, as doing so forces out the fat and moisture that make your burger flavorful and tender. Trevor Hubbard of Sons of Liberty Alehouse in Livermore, California agrees with this sentiment. However, Nick Flowers of Denver’s Atomic Cowboy notes that when making smash burgers, an exception to this rule is made. The harder you press down onto the hot skillet or griddle, the crispier and more savory the edges become.

Like steak, letting your burgers rest post-cooking so that juices can re-distribute is crucial. Overlooking this step can lead to an overcooked burger, warns Sophina Uong of Mister Mao in New Orleans. She also stresses on keeping the cooked patty off the bun during its resting period to avoid a soggy bottom bun.

Michael Saperstein of Charm City Burger Company in Deerfield, Florida encourages taking some time to consider the bun as more than just a vessel for the patty. Toasting and buttering it enhances not only its flavor, but also the overall burger experience. Last but not least, get creative with your toppings. From beer-braised mushrooms to Hatch chile salsa, the options are endless. Now with these valuable chef-approved tips, next level burgers are within reach.