Swiss, blue cheese, Monterey Jack— it all tastes so much better when melted over a giant, juicy burger cooked on your very own home grill.

In honor of National Cheeseburger Day on Sept. 18, chef Michael Ollier of Certified Angus Beef shared a few key grilling tips with Mashable.

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1. Marbling makes the burger.

In a cut of beef, marbling refers to white flecks of meat that melt during cooking. According to Ollier, this bastes the meat from within which makes for juicy, flavorful burger patties.

2. Creative ingredients are a must.

To get the most out of your ground beef, flavor it with mixed spices while forming patties or stuff them with ingredients like caramelized onions or hot peppers. Unexpected toppings like pineapple or salsa are also one of the simplest ways to change up your burger recipes.

3. Learn to form the perfect patty.

Your patties should be round and about 3/4 of an inch thick. Leave an indentation with your thumb in the center of each patty before grilling. According to Ollier, ground beef puffs up in the center as it cooks. An indentation leaves you with a large, round, perfectly cooked patty.

4. Flip only once.

This step is crucial to maintain a juicy burger. According to Ollier, flipping and pressing with a spatula squeezes the juices out of burgers and with it, all the flavor.

5. Take your buns seriously.

If you've worked hard to create the perfect burger, don't settle for mediocre buns from the supermarket. Choose rolls from your favorite bakery or make them yourself.

With these techniques in mind, create your own with recipes courtesy of Ollier himself.