A barbecue World Champion shares his 4 secrets to making the perfect burger

When it comes adding flavor to the meat, Mixon likes to keep it simple and let the beef shine on its own. Rather than adding a blend of secret spices, he sticks to salt and pepper.

"Even a little bit of salt enhances the meat and makes it much more flavorful," said Mixon.

One of the most common mistakes people make when grilling burgers is to overcook the patty.

Mixon advises throwing room-temperature patties on the grill once it has reached medium heat. To get a good crust, leave the patties on the grate for a few minutes before flipping them over.

It's important to sear patties on high heat once done.

Searing patties doesn't just leave pretty marks, but adds a smokey charred flavor, and, most importantly, seals in juices.

"Get your grill to the highest it can get — anywhere from 500 to 800 degrees," said Mixon. "You only need to leave it on there for a second."