Burgers are a much-loved food choice, but there's a simple trick to make yours juicier and tastier than ever – and it's all down to one ingredient in this juicy burger recipe tip from a Michelin-starred chefKatie-Ann Gupwell08:03, 11 Jul 2026There are few simple pleasures that beat biting into a BBQ burger on a hot summer’s day. The moment your teeth hit that smoky, slightly charred crust and the juicy middle follows, it tastes like sunshine in a bun – messy, indulgent and completely worth it.‌If we've made your mouth start watering, listen up. A Michelin-starred chef has shared his insider secrets for making the most delicious, extra-succulent, flavoursome burgers.‌Tom Shepherd, a Michelin-starred chef from Birmingham, shared his top recommendations with us. The chef boasts more than 40,000 followers on Instagram, has prepared meals for royalty, including Prince William, and secured the main course round on BBC's Great British Menu in 2023.‌So, he's certainly someone worth paying attention to! Tom believes a straightforward ingredient can make all the difference to your patties.The pro chef said: "When purchasing beef mince, always choose 100% beef. A small amount of fat is beneficial, and you can add your own to keep the meat juicy."If I were making beef burgers at home, I would use a mix of 75% minced meat to 25% fat. I recommend getting minced beef fat from the butcher to incorporate into the burger mixture.‌"Alternatively, you can buy a nice sirloin or ribeye steak from your butcher or supermarket, mince it yourself or, if you don't have a mincer, chop it into tiny pieces and mix it with a good amount of seasoning."To cook the burger, sear both sides to achieve an even crust. It's essential to let the burger rest both before and after cooking."‌While it is more work to mince the meat yourself or visit a butcher for help, it's not actually as daunting as you might expect. Plus, those steps will yield brilliant results.Incorporating fat is one of the most effective methods to keep burgers succulent. Fat functions as both a lubricant and a source of moisture.As the meat fibres tighten during cooking and expel water, the fat melts (renders), basting the meat from within. It also boosts the flavour, making it richer and more decadent.‌If you're beginning with lean meat, you can manually introduce these fats to improve the texture. Numerous home cooks and restaurants incorporate cold or melted butter into the mixture to produce a richer, "extra juicy" outcome.Meanwhile, professional butchers frequently blend in pure beef fat (tallow) to achieve a precise fat percentage, such as 75/25. Alternatively, you could mix in finely chopped or minced bacon to add both fat and a smoky flavour.It's also recommended that you refrigerate your patties for approximately 30 minutes prior to cooking. This process allows the fat to firm up slightly, which can help deliver a juicier texture once cooked.Article continues belowPut them on a plate or tray and cover with cling film until you're ready to go. That's all there is to it!