(BPT) – There’s something undeniably satisfying about biting into a perfectly made cheeseburger — and even more so when you can take pride in making it perfectly at home.

Whether you’re firing up the grill for a weekend cookout or craving comfort food on a weeknight, mastering the cheeseburger is a must for an at-home staple dish.

To help elevate your burger game, co-founder of Juicy Lucy, Inc., and TV personality Chef Aldo Lanzillotta, offers five tips for making the perfect cheeseburger at home.

1. Quality Beef = Patty Perfection

The foundation of any great burger is the meat. Lanzillotta recommends using an 80/20 beef blend for the ideal ratio of fat-to-lean meat.

“Fat is flavor,” says Lanzillotta. “That slight richness gives the burger its juiciness and depth.”

Lanzillotta says when forming patties, resist the urge to pack the meat too tightly, as overhandling can lead to tough burgers.

“Think of shaping the patty like shaping wet sand,” Lanzillotta explains. “It should just hold together — not be compressed like a hockey puck.”

Lanzillotta adds that seasoning is also key and that salt and pepper are the cornerstones of good burger seasoning and should be applied liberally just before cooking.

“You want the seasoning to form a crust on the outside,” Lanzillotta says. “That’s where a lot of the flavor comes from, especially when using a grill or cast iron pan.”

2. Say Cheese — Juicy Lucy Style

The cheese can make or break your burger, Lanzillotta says. And while topping a burger with cheese is a classic approach, Lanzillotta is a fan of stuffing the cheese inside the patty to create a molten flavor burst. This burger style, known as the Juicy Lucy, dates its creation back to 1950s Minneapolis dive bars and delivers a perfect burger bite with a gooey, cheese-stuffed center.

To make the Juicy Lucy achievable — and easy to make at home — Lanzillotta has created for the first time the Juicy Lucy in frozen form, which can be prepared on the grill, in an air fryer or Chef Aldo’s favorite: on the skillet.

“Don’t underestimate the versatility of the skillet. The skillet gives you some of the same delicious characteristics you would get if it were made on a flattop at a restaurant,” Lanzillotta says.

The Juicy Lucy, Inc., burgers are available in the frozen aisles of several retailers nationwide and are offered in two flavors: Cheese-Stuffed and Jalapeño Cheese-Stuffed. The burgers are ready to cook up right out of the freezer.

3. Embrace the Skillet

While of course a traditional charcoal or gas grill is always an option, Lanzillotta likes the option of a flattop to make his burgers. No flattop, no problem. Lanzillotta recommends using a cast-iron skillet for your burgers, as it’s quite versatile, and easily serves as a flattop.

“Skillets have stood the test of time and should be considered a go-to more often when cooking,” he notes. “A well-seasoned skillet cooks burgers thoroughly and allows for a nice crisp on each side, which adds even more flavor to an already great burger. Even if they aren’t really a secret, I consider a skillet the secret tool when it comes to making burgers.”

4. Butter Up Those Buns

Often overlooked, Lanzillotta stresses the importance of the bun. He says the bun should complement the burger, not overwhelm it. When grilling, he recommends starting with an uncut bun so it grills up just right. He notes toasting the bun adds structure and flavor.

“I like to toast the bun whole, still uncut, from the bottom up on top of the low heat side of the grill,” recommends Lanzillotta. “That activates the inside and makes the bun feel more like a freshly baked bun; then you cut it open, watch the steam come out, and spread the top and bottom with butter.”

5. Customize Your Beef Bite

After cooking up your burger, the final step of making a restaurant-quality cheeseburger at home is customizing it with toppings and favorable touches. For his Juicy Lucy, Lanzillotta recommends the traditional Minneapolis style of raw or fried onions or going beyond with toppings like pickled jalapeño relish, charred cumin tomatoes, candied prosciutto and smashed avocado.

“There are so many directions you can take your burger, evolving from the traditional options to new ideas,” says Lanzillotta. “A great burger is all about balance. Juiciness, flavor, texture — it all comes together in one beautiful bite.”