Grilling meat often provides a smoky flavour that you simply don't get with other methods, especially if you have a charcoal barbecue, making it a preferred way of preparing meat for many.

As the UK heads towards the warmer months, barbecuing isn't just a delicious way to prepare a ; it's also a chance to get outside and make the most of the sun. While charcoal barbecues can be a little more temperamental to use, -powered grills are quick to heat, making it an easy way to cook meat, from chicken to sausages and steaks, and even fish. Depending on the size of your barbecue, you could even throw on some too, making for a delicious meal. A favourite for many, and a great option if you're hosting for friends and family, burgers are a must-have at any barbecue, but they can also be tricky to perfect.

If you find that your burgers often stick to the grill, becoming a charred mess instead of the juicy patties you'd hoped for, a celebrity chef has revealed his tricks for making sure they don't fall apart.

British chef Tom Kerridge appeared on , giving advice on how to get perfectly barbecued burgers this summer, after a viewer wrote in and shared that their burgers often get stuck to the grill and rip apart.

While it could vary depending on the type of meat you use, and using ground beef or burgers with a higher fat content can help act as a binder for the meat, Tom also emphasises the importance of getting the right heat.

If you use a gas grill, getting the right heat on your barbecue can be easier to control, allowing you to set a more precise temperature, while charcoal grills often take longer to heat up.

But regardless of what type of barbecue you're using, "you've got to get it hot enough" said the chef. Making sure the grill is already hot before the burgers go on "cooks it, sears it and then releases it" which will help you achieve juicy patties.

If you find that your burgers are sticking to the grill and falling apart, the chef explained that you're probably "turning the burgers a little too early". Turning them over too early on a low heat means they'll be more likely to tear.

But there's another simple trick that Tom uses to make sure patties stick together, using a common household ingredient. If you're making your own burger mix, the chef recommends adding "a little pinch of bicarbonate of soda".

Burger mix is easy to make at home, requiring just beef mince, an onion and egg, but Tom advises that adding a pinch of bicarbonate of soda "helps to bind the proteins in the meat" which means when you flip the patties, they stay in one piece.