Hot fire, thick patty, one flip.

Two things: use a screaming hot charcoal fire and only flip once.

High heat sears the outside fast, locking in juices instead of steaming the burger into a dry hockey puck. You want your coals white-hot and spread in an even layer, not piled up. Thick patties—at least ¾ inch, preferably 1 inch—hold moisture better than thin ones because there’s more interior that stays pink and juicy. And don’t push down with your spatula. That’s just squeezing out the good stuff.

Flip exactly once, after about 4-5 minutes, when a nice crust has formed. Flip early and you tear the sear. Flip often and you cook the inside too fast. Salt the patties generously right before they hit the grill, not 30 minutes ahead (that draws moisture out).

Let them rest for a couple minutes after grilling. That’s it. No gimmicks, no special blends—just good technique.

Don’t overthink it. Your burger will be better than most restaurants.