Although he'd just given President Obama a lesson on grilling steaks , Bobby Flay  was back on the burger track at his seminar in Aspen , where, like fellow Iron Chef Michael Symon , he had plenty of his own venting to do. "I've never met a vegetarian burger that I like," he declared, as he wowed the crowd with a Cheyenne burger (barbecue sauce, bacon, cheddar, and onion rings), garlic-parsley bistro fries, and a chocolate milkshake. "And I can't stand a cheeseburger that's not fully melted." To right all the world's burger wrongs, Bobby offered plenty of pointers for plating the perfect burger patty. Be burger-equipped for the holiday weekend  when you read more.
- Don't skimp on the fat: Bobby's ideal blend is 80 percent meat and 20 percent fat. When I asked him why he didn't prefer 70-30 burgers, as Tyler Florence  does, Bobby said he finds overly fattening cuts of meat to be too rich to eat.
- Don't push down on your patty as you're cooking it; you'll drain all the juices out of the meat and wind up with a dry burger.
- Always season your burger with salt and pepper. It helps to form a crust, which seals in moisture.
- Cook burgers on a griddle or a cast iron pan rather than on the grill. This also helps the burger to form a crust.
- Turn burgers only once to get a nice crust from the direct heat and don't peek .
- Last, but certainly not least, be sure to melt cheese completely. Do this by adding a small amount of water to the grill, then enclosing the burger with a lid or a large bowl. This helps to add moisture to the burger as well.
What tips can you offer for making superbly succulent burgers?