Summer weekends would not be the same without backyard barbecues, and among the staples of these events is the hamburger. And no backyard barbecue is complete without hamburgers. Exactly what defines the perfect hamburger may be open to debate, but there is no denying the desirability of juicy burgers. As grill masters prepare for another season of barbecues, they may consider trying the following tips to make juicier burgers.

They may start by avoiding extra-lean meat. Extra-lean meat might be healthier than the alternatives, but 93% lean ground beef is unlikely to produce juicy burgers. When making burgers from scratch, cooks should opt for 80% lean. The fat helps to hold burgers together while searing and cooking the meat. The result is a juicier interior than cooks are likely to get when using lean meats.

Another option is to swap beef for lamb. Lamb is moist, so unlike lean beef, it can be grilled until well done without drying out. Lamb also offers a different taste than beef, adding a little variety to a backyard barbecue.

Grill masters should avoid overusing their spatula. Flipping the burgers too much or pressing them against the grill as they cook can dry them out.

It is also important to be conscious of carryover cooking time. Carryover cooking time refers to the length of time temperature in a food continues to rise even after it has been removed from a cooking area. Beef is among the many foods that continue to cook after being removed from a heat source, so beef burgers can be removed from the grill before they reach the desired cooking temperature. This precaution prevents drying out and ensures that once they are served, the burgers will be juicy and safe to eat.