It doesn’t matter if your idea of a perfect burger is a double cheeseburger with bacon or a veggie burger with sprouts. Bottom line: you’re not eating your burger right.

According to food bloggers, turning your burger upside-down before you chow down is the best method of eating it. No, really. One of the main reasons for this flip-side way of eating a burger is that the crown, or top of the bun, is usually thicker than the bottom, or heel.

The thicker, top part of the burger bun, food experts say, can better withstand all the meat and vegetable juices and condiments than the thinner bottom of the bun that gets soggier more quickly.

Here are the chef’s tips to turning out the ultimate, show-stopping burger:

Use 80/20 Ground Chuck

An 80-per cent lean, 20-per cent fat ratio is Flay’s choice for burger patties, because of the relatively high-fat content — it guarantees a juicy burger. The blend is not exactly diet-friendly, but the chef said it’s the worth the occasional splurge: “To me, if you’re going to eat a burger, it might as well taste good.”

Make a Thumbprint at the Middle

Using a thumb, make a deep depression in the centre of each patty to keep the burger from puffing up and bulging in the centre. Otherwise, “It plumps up as a football and people smash it down. That’s the last thing you want to do,” Flay said. This technique “fakes out the burger,” he said, and the party ends up taking the exact shape you want.

Salt and Pepper Only

Do sprinkle the outside of the burger liberally with salt and pepper. But do not season the meat mixture itself or add herbs, onions or garlic to it. “That is meatloaf,” Flay told TODAY Food. “We are making burgers.”

Use Canola Oil

Flay loves using cast iron for burgers. “Cast iron has excellent heat diffusion and retention and produces evenly cooked burgers with a really great crust,” he said. Heat a cast-iron pan or griddle on high heat, he said, until it begins to slightly smoke. Then, add a few teaspoons of canola oil, which has a neutral flavour, but the burgers in the pan or on the griddle and do not touch them until it’s time to flip.

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