All "grill masters" are prone to making simple, obvious mistakes, including pressing down on burgers with a spatula.

The practice of "flattening" the patty is common, but chef Dee Rolle says that doing this just pushes out the juices from inside the meat.

By doing this, you're unknowingly drying out the burger and turning it into a flavorless meat puck.

Additionally, when those juices hit the bottom of the grill, it may cause a flare-up, resulting in a charred, carbon taste to the meat.