I'm a celebrity chef – my bizarre grilling trick with ONE ingredient will make VERY juicy burgers for a Memorial Day BBQ

A CELEBRITY chef has revealed a bizarre grilling trick that will make very juicy burgers for a Memorial Day BBQ.

Graham Elliot – a chef known for his judging role on "Master Chef" – says the key to grilling a delicious burger is one ingredient.

The 45-year-old American chef and restaurateur insists it's beneficial to put ice cubes in the middle of the burger patty prior to putting it on the grill.

Speaking to FoxNews.com, Graham said: "Make your patties, then put your little ice cube in there and then when you grill it, it keeps it moist and keeps it from getting dried out."

Graham also advises that the meat doesn't need to be prepared in a special way.

He explained: "People always end up doing the same mixture for a burger as they do with meatloaf or a meatball, they put all the pepper and onion in it.

"You don't want to do that. You want it to be just straight meat."

And according to Gourmet Grill Master, the ice cube trick likely works the best with grilling as opposed to other methods.

The grilling blog explains: "The moisture might stay within the burger better if you make your patties on the stovetop in a skillet.

"The high heat of the grill surface typically extracts the natural juice and moisture out of the meat.

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"You can certainly give it a try, but we think this method works best at the grill."

Meanwhile, if you find yourself barbecuing meat this holiday weekend, it's important to cook burgers thoroughly.

The USDA's Food Safety Inspection Service advises: "Cook food to a safe minimum internal temperature to destroy harmful bacteria.

"Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.

"Cook beef, pork, veal, and lamb (steaks, roasts and chops) to 145°F and allow to rest for 3 minutes. Hamburgers made of ground beef, pork, veal, and lamb should reach 160°F.

"All poultry (including ground) should reach a minimum of 165 °F."

It warns: "NEVER partially grill meat or poultry and finish cooking later."

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And if you have ever eaten a burger at the fast-food chain White Castle, you might have noticed that the burger patties are filled with holes.

Those holes are there by design, to help the burgers to cook faster.

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