Grinding salmon in the food processor works well for salmon burgers. But for tuna burgers, we recommend hand-chopping the fish.

Freezing some meat burgers briefly before grilling helps ensure they hold together over the heat.

To avoid soggy buns, let your meat burgers rest on a platter for at least 5 minutes before transferring them to buns.

If you’re buying preground meat for beef burgers, 85 percent lean ground chuck is the best choice.