To ensure a juicy burger, there are things you can do such as waiting to add salt to your meat until just before you cook, or cooking two thin patties with a slice of cheese in the middle. In addition, you can add moisture and fat with a refrigerator staple — mayonnaise.

Mayonnaise is mostly fat — egg yolks and oil — in a stable emulsion that won't melt or break under the heat of the griddle, so adding it to your burger mix before shaping it into patties will boost the meat-to-fat ratio. It also adds moisture, which is what makes the difference between a dry, crumbly burger and a juicy one.

The Burger Guru recommends opting for Duke's Mayonnaise because it has more egg in it, which gives it a richer, supple texture. The guideline is two tablespoons of mayo per pound of meat, and since mayo is a pretty neutral-flavor ingredient, it won't interfere with the flavor of your burger.