Burgers will be extra juicy and won't ever stick to the grill with Tom Kerridge's BBQ tip

One of the UK's best chefs has shared how you can make sure your barbecue skills are top notch this summer. Tom Kerridge recently appeared on to discuss all things meat, sharing his for anyone looking to tackle the grill in the coming weeks.

A common and annoying occurrence when on the barbecue is when burger meat sticks to the grill, breaking away the precious patty. You may also be unintentionally making your burgers dry as well. Tom shares his secret ingredient for making sure your burgers don't tear next time you cook.

How to keep burgers juicy

In a clip shared to This Morning host Ben Shephard said to Tom: "Josh says, 'How can I get my meat to not stick to the grill? Sometimes the burgers get stuck and then they rip apart, so it's quite frustrating.'"

Tom explained that it's very important to make sure the barbecue is hot enough before cooking the meat. You have to make sure the grill is hot before adding any food to it.

Tom explained: "You need that kind of heat because it cooks it, it sears it and then it releases it. And also what happens is they're probably taking the burgers a little too early, if you start to turn them too early, that's when they'll tear."

However, Tom shared a handy tip for making burgers. He said: "But also in your burger mix, if you're making the burgers yourself, put a little pinch of

"And as you mix it together, bicarbonate soda helps to bind the proteins in the meat, which means that when you come to move it, it sticks and the burger stays in one piece."

Experts at explained that bicarbonate of soda acts as a tenderiser for minced meat, especially beef. By adding it to your patty mixture, it keeps the meat moist during cooking.

Bicarbonate of soda helps change the pH level of the meat, making it harder for the proteins to form a bond as it cooks, according to . This will help keep the meat's juices from escaping.

If baking soda is not added to the minced meat, the proteins in the meat are "attracted to one another and squeeze out juices as the meat cooks".

A number of grill masters shared their own barbecue hacks, with one person saying: "Trick is rub a half raw potato over the grill right before placing down the meat. Worked for me."

Amy advised: "Spread a low smoke point oil over the grills before you use the bbq."

K McC warned: "Don't put bicarbonate in your burgers. It can be a useful tool for browning ground beef in some recipes, but it turns your burgers into sausage."