It's barbecue season at last and when it comes to grilling the ultimate burger at home there are just a few things you need to remember...

You need fat content in hamburger meat to make it juicy and tasty. Some very expensive restaurants put foie gras in the burger's centre to add fat to leaner eats like ground sirloin or round. Tasty but not practical for the home cook.

Some people like to add flavourings to their burger mixture. We've tried adding sautéed onions and garlic, wilted spinach, ketchup, Worcestershire sauce, Asian flavourings such as soy and ginger and our favourite herbs. We've stuffed the middle of our burgers with cheese, sautéed mushrooms, even braised short ribs. Ultimately, while these all make very different and often tasty burgers, they do mask the flavour of good-quality beef. In the end, we think it best to give people the option of garnishing their burgers with these additions after they're cooked.

No burger is complete without toppings and a bun, of course. Keep condiments to a minimum: caramelized onions and Comté cheese (which has a nutty taste) are a brilliant combination. As for the bun, you don't want one that fights with the burger and detracts from the nice meaty taste (no whole wheat). Think of it as a background that merely holds everything together. It should have texture, and not be so squishy that it sticks to the meat. My favourite are Ace Bakery burger/sandwich rolls.

Herewith, a few tips for the perfect grilled hamburger:

1) To make sure the hamburger does not fall apart, handle it very lightly.

2) If you are worried about bacteria, cook your burgers well done. Personally, I love my hamburgers a little pink in the centre, so I feel safer if I grind my own meat and use it right away.

3) Spread your hamburger meat into a rectangle, season with salt and pepper, and then mix it. It combines the seasonings more accurately. Grill burgers on high heat and only turn once.