Did you have any burgers over the July Fourth weekend? I did. Mine was a grass-fed Vermont beef burger, mixed with "seven secret spices," cooked to medium on a grill. It was topped with garlic-herb cheddar and sauteed mushroom and onions, and garnished with raw onion, tomato, lettuce and ketchup and mustard, served in an organic whole-wheat bun. It was juicy, flavorful and delcious -- yum! (Unfortunately that's not the actual picture of it, but it was just as mouthwatering.)

If your holiday weekend burger wasn't quite so stellar, you're in luck -- the New York Times recently ran in article on how to make the perfect burger, gathering tips from well-known chefs and meat experts. Here's a sampling of their advice:

-Cook the burger as you would a steak -- sear it on the grill, then finish it on the oven. This way, you get a nice char on the outside while the inside stays moist and doesn't get overcooked.

-Don't be afraid of fat -- meat that's 30 percent fat yields flavorful results

-Grind the meat yourself to control the quality (pre-ground meat can contain inferior cuts)

-Shape the patties using a jar lid; one chef recommends a Hellmann's mayo jar lid for perfect results every time

-Make a well in the center of your patty to ensure even cooking

-Don't be afraid to use lots of salt and lots of heat

Check out the article for more handy burger tips, and you'll be chowing down on fantastic burgers all summer long.

--Maggie

photo: r. macdougall/getty images