Guy Fieri shares 4 tips to make the perfect burger for your next barbecue

• Guy Fieri shared his top burger tips with Business Insider to help with your weekend barbecue. 
• Fieri recommends using American cheese because it “melts really well.” 
• He also smashes his burger patties to “get all that delicious caramelization going.” 

Summer is almost here, and that can only mean one thing — it’s barbecue season! 

And who better to call on for burger tips than the Mayor of Flavortown himself, Guy Fieri. 

“This may be a more complicated answer than you bargained for because it’s not just about a burger recipe,” Fieri told Business Insider when asked how to make the perfect burger. “It’s about the execution of the whole deal. You can get down with whatever toppings you want, but the basics have to be covered.” 

Season and smash

Fieri’s first tip? Start with seasoned ground beef. He recommends going for “80/20,” which means 80% lean and 20% fat. 

“Start with your seasoned ground beef in a ball and place it on the hottest griddle or cast iron pan you can get,” Fieri explained. 

Then, get ready to smash. 

“You smash it down hard, we’re talking a half-inch thick,” he continued. “And let it crisp up and get all that delicious caramelization going.” 

Once the sides of your patty are crunchy, flip it over and let the other side brown up. Now it’s time for the cheese. 

The cheese is key

“If you’re going to do cheese, try some American slices because they melt really well,” Fieri said. 

And the Mayor of Flavortown has quite the trick to make sure you get the perfect cheeseburger. 

“Put some sort of dome or metal bowl over the top and squirt a little water underneath,” Fieri said. “That steam will melt your cheese before you overcook your burger.” 

Don’t forget the bun and ‘LTOP’

Fieri recommends using a toasted and buttered brioche bun to build your burger, which also needs what he calls “LTOP”: lettuce, tomato, onion, and pickle. 

“But you gotta shred that lettuce, slice your tomato, and cut those white onions and pickles so thin that they only have one side,” Fieri added.