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Use good quality ground meat but not the leanest available. A little fat makes burgers moist and juicy.

For uniform patties, use a measuring cup or ice cream scoop to scoop up the meat mixture.

Shape the patties gently; don’t squeeze or pack the meat.

Never press down on burgers with a spatula while they grill. This squeezes out the juices, making them tough and dry.

To ensure food safety, burgers should be cooked until well done.