You don't need to be a professional chef to make a perfect burger.
Chef Dee Rolle, the executive chef at The Edison in Disney Springs, spoke to Insider and shared her top tips for making a restaurant-quality burger at home, and they might surprise you.
Most importantly, don't squish your burger
While many people instinctively press down burgers with a spatula when cooking them on a grill or pan, Rolle said this can actually dry them out.
"First and foremost, keep all of those juices. Let those sear in," she told Insider. "We use a broiler here, but you can get the same great flavor if you have a hot cast-iron skillet."
Add salt or a special mayo to balance out the flavors
Rolle said that while the basics of a good burger come down to getting the right balance of fat and lean meat in your meat mixture, adding seasoning is a must. The right condiment can also take a basic burger from bland-tasting to a dish that'll impress, she said.
"Get a good mayo, even a Cajun mayo," she told Insider.
Adding citrus to your mayonnaise can help balance out the flavor of the beef, she said. "That's a Caribbean aspect poking out," said Rolle, who is originally from the Bahamas.
Use a high-quality bun
Rolle said that while The Edison uses a brioche bun, she prefers to use a sourdough bun when making a burger off the clock.
"Sometimes you get burgers, and you bite them, and it's just mush," Rolle said. "With a golden sourdough bun, you still get that good texture, no matter what toppings, like Swiss cheese or mushrooms, or sauces you're using."
