Opinions on the best time to season beef differ. Gordon Ramsay advises chefs to salt a day in advance, while J. Kenji López-Alt prefers a last-minute application.

Whichever one you opt for, it's best to understand how and why it works. Applying salt to burgers in advance activates a process akin to dry brining, which makes a big difference.

As the salt sits, it breaks down proteins, resulting in a salty liquid that permeates the patty. This seasons the beef and forms a bouncy, sausage-like texture once cooked.

The result is predisposed to dryness, but also tends to be a more tightly held-together burger. If you're making sliders, or prefer beef with some chew, this method is for you.

However, for a burger that truly showcases the meat, season right before cooking. Ground beef salted in this way turns out softer, naturally falling apart with every bite.

Especially when served medium rare, this means that every bite is juicier. Plus, if you're sourcing high quality beef, its intrinsic flavor will shine.