We consider ourselves pros when it comes to making burgers. After all, we serve some of the best in the country. Just ask Guy Fieri. Today we’re sharing a few things you must know in order to make the biggest, best, and juiciest burgers.

1. Form your own patties. Instead of relying on those pre-cut patties found at the grocery store, form your own. You’ll have more control over the shape and fat content of your burger.

 2. Choose beef with a higher fat content. In our opinion, the perfect burger has an 80/20 lean-to-fat ratio. Leaner beef creates a drier burger and we definitely don’t want that. In this case, fat is good. Fat is very good. 

 3. Wet your hands before forming the patties. If you’ve ever made meatballs, you know how ground beef tends to cling to your hands. It’s messy. And the only thing we want messy around here is the finished product, slathered with toppings and sauces. To avoid this, dampen your hands with a little water before shaping the patties.

 4. Be gentle with the meat. You don’t have to handle it like it’s a newborn, but don’t beat up the meat either. Add some seasonings (a little salt & pepper is really all you need) and carefully mash it into the meat. All over-mixing will do is turn your burger into a hockey puck. (Go Bruins!)

 5. Make them big, but not too big. At Boston Burger Company, all our burgers are a perfect 8 ounces of Certified Angus beef. Ground meat shrinks as it cooks over a grill, and when there’s a higher fat ratio, it’ll shrink even more. You can go for our 8 oz. rule, or, as a general tip, shape your patties slightly larger than the buns you’re using.

 6. Poke a hole in the center for an even top. After you’ve shaped your patty, use your index finger to push down the center. The patties tend to puff up as they cook, so pressing down in the center creates a nice, even top, that’s ready for tons of toppings.

 7. Get that grill HOT. We love a good char on our burgers, and to achieve this, we use a fiery hot grill. Nothing says perfectly grilled burgers like a patty with a charred crust and a juicy inside.

 8. Avoid pressing the burgers with a spatula. A huge rookie mistake we see so many home cooks make is pressing down on the burgers as they cook. This is a big no! All that does it squeeze out the delicious juices, and why would you ever want to do that?

 9. Have your toppings ready. Want those burgers while they’re hot? Have all your toppings and sauces set out. Once your burgers are done, your party goers can easily pile on the toppings and enjoy hot, juicy burgers -- the way it should be!

 10. Get creative. A classic burger with American cheese, lettuce, and tomato is always a good idea. But we wouldn’t be a famous restaurant group if we didn’t get creative. Try topping your burgers with a combination of cheese, sauces, and homemade toppings. Go beyond the usual. You’d be surprised what tastes great on a burger. Want some ideas? Check out our menu for inspiration.

 Got more tips for us? Leave them in the comments below and we’ll give you a shoutout if we try any.