When it comes to grilling burgers in the warm-weather months, don’t get burned!

Here are 5 secrets for grilling the perfect burger.

You’ll get two thumbs up from the crowd with this tip.

But you’ll only use one thumb.

Delish says it’s always a good idea to press a thumbprint into your burger patty because the meat shrinks as it cooks.

Lightly pressing it with your thumb means the patty will keep its shape so it cooks evenly.

Never smash your burger with a spatula because it’ll lose its juiciness.

Before they make it to the flames, the Spruce Eats says you want your patties to stay cold.

Other meats do best when brought to room temperature, but not burger patties.

When they’re cold, more flavor-carrying fat stays in the meat.

Never toss the patties onto a lukewarm grill.

Delish says you’ll want to let the grill heat up, and make sure it’s well-oiled.

A BBQ expert tells the Today Show that timing is everything.

Cook the patties over direct heat for roughly 3 minutes, then do the same thing on the other side.

Then, move them to indirect heat for 2 minutes on each side.

Epicurious says you’re aiming for an internal temp of 160 degrees Fahrenheit if you’re using commercial ground beef.

The final step is the most important; always serve the burger on a toasted bun.

If not, the same BBQ experts tells Today that the juices from the burger will start to flow and before you know it the bun will fall apart.

Buns of steel aren’t just made at the gym.

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