When salt comes into contact with meat, it starts to break down the proteins, making the meat dry and compact. The right time to salt your burgers is just before you cook them.

Wait to season the patties until they're ready to hit the grill so the salt stays on the surface, creating a beautiful and flavorful crust without affecting the interior texture.

You also want to handle the meat as little as possible when shaping the patties to prevent the fat from warming up and sticking together, which can lead to a dense, tough burger.

Mishapen patties will cook unevenly, so make a slight dimple in the middle to maintain their shape. Let them rest after cooking to redistribute their internal juices.