The true secret to the best, juicier burgers? Make sure to by ground beef that's labeled "Chuck"—at least 18% fat is best. Although many of us are trained to pick the option with the lowest fat, much of the fat in a burger cooks off while it's grilling. Therefore, it not only needs the extra fat content to keep it moist, but by the time it's done cooking you're eating meat with a much lower fat content than 18%.

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