Sometimes, nothing hits the spot quite like a chunky beef burger. As you bite into the delicious meat, one can temporarily forget the impact it has on the environment, and the fact that there are plenty more healthy foods to tuck into. Enjoyed in moderation, you can create a delicious evening meal by making your own patties, and adding one simple ingredient is recommended to maximise the taste.

You do not need to cook up some premium Japanese Wagyu Kobe, Aram Mardigian - executive chef at Borgata's American Bar and Grille in Atlantic City, New Jersey - told All Recipes. However, experts agree that it is best to use freshly-ground, high-quality 80/20 ground beef, because "fat equals flavor and juiciness," Jeff Martin, chef and partner at Park Cafe, Germantown Cafe and Karrington Rowe, said. His best pick is beef chuck, a flavourful cut from the shoulder or neck region.

Diego Chaparro, though, reassured cooks that if you don't have the budget for this, you can grate a few tablespoons of frozen butter into the ground beef, which adds both fat and flavour.

People who enjoy making their own burgers at home have shared their own advice.

One Reddit user wrote: "The absolute best thing you can do is grind the meat yourself and eat it within a few hours of grinding. The difference in quality will surprise you.

"Season the meat only on the surface just before cooking."

Another wrote: "Handle the meat as little as possible, season the surface of the patties immediately before cooking, medium-high heat, cook for about 5-7 minutes (depending on thickness and how rare/well you want it done), flip, and give it maybe another 5 minutes to your desired doneness."

A different person posted: "Season normally, but add in some miso too. Sautee some onions in butter and once browned push to the sides and place burgers in pan.

"Cover with lid and let cook for a few minutes, flip and repeat. Add caramelized onions on top of burger when done. Also toast the buns with some butter too."