BURGER BUFF: BBQ World Champion Doug Scheiding of Rogue Cookers reveals his secrets for turning out the best burger on the block, every time.

Tip No. 1: Buy 80/20 meat in patties.

This guards against overworking the meat. Plus, it’s best to keep the seasoning on the outside of the burger.

Tip No. 2: Make a dimple in the center of the patty.

When the burger is cooking and starts shrinking, the middle will fill out. Without this, you’ll end up with a curved surface on the top of your burger.

Tip No. 3: Bring your cheese out early.

For the cheesiest cheeseburgers, it’s best to bring your cheese to room temperature before adding it to the burger. This helps with the melting process.

Tip No. 4: Use a grill griddle.

Turn the heat up high to sear the burger, cook it a little faster, and keep it together.