Burgers at joints are juicy, but mine are dry when I cook at home. What am I doing wrong?

We’ve all been there – you go out to a burger joint, and the burgers are incredibly juicy and flavorful. Then, you try to replicate the same culinary delight at home, and somehow your burgers just don’t measure up; they’re dry and lacking that succulent quality that makes burger eating such a joy.
What mysterious methods do restaurants use to achieve burger perfection, and what can you do to bring that same quality into your own kitchen? In this detailed exploration, we will reveal the secrets behind juicy burgers and pinpoint the culprits that could be turning your home-grilled patties into parched disappointments. By understanding what you might be doing wrong, you can say goodbye to dry, unappetizing burgers and hello to mouthwatering, juicy ones that rival your favorite burger joint’s.
1) Quality of Meat
The foundation of a good burger is the quality and type of meat you choose. Restaurants typically use a higher fat content in their beef (around 20 to 30 percent fat), as fat is what gives burgers their juiciness and flavor. Leaner meats tend to dry out faster and are less forgiving during cooking. If you’re using beef that’s too lean, such as 90/10 or leaner, your burgers will almost always turn out dry. Choose ground beef that is 80/20 or 85/15 for a moister burger.
2) Handling the Meat
Overworking the meat when forming your patties is a common mistake. The more you handle the ground beef, the more likely you are to compress the meat fibers, which can lead to dense, tough burgers. For the juiciest results, gently form the patties without applying much pressure, and handle the meat as little as possible.
3) Seasoning the Beef