Britain might be in lockdown but those lucky enough to have a garden have been dusting down their barbecues for a garden feast.
Out come the burgers, hot dogs, sausages, chicken legs, fish and tasty char-grilled veg, all cooked in the sunshine.
Most homes have a designated BBQ chef, who has their own special way of cooking outside - but Gordon Ramsay says they're doing it all wrong.
And since he owns a burger restaurant in Las Vegas he obviously knows what he's talking about.
In a video viewed more than 51million times, Gordon explains not only how to make the "perfect" patty but all of the most common mistakes we make and how to avoid them.
Gordon said: "This is one of my most desired burgers, one of my favourite burgers" and then goes on to mention that this burger is on sale at his burger restaurant in Planet Hollywood, Las Vegas, and is known as the "F-Word burger".
Use different meats
Gordon explains that the secret behind a "perfect" burger is a mixture of different quality meats.
He uses chuck, as well as ground beef and brisket.
Preparation is key
Gordon generously seasons the meat with salt and pepper and binds it altogether using a touch of egg.
He says you can't season the burgers after they're cooked so he makes sure to roll the seasoning around the edge of the burger too.
But says this should be done the day before if possible, then you need to set them in the fridge so they stay nice and firm and don't fall apart on the grill.
And when it comes to cooking the bruegrs, don't put them straight onto the heat from the fridge because then they'll be dry on the outside and raw in the middle.
Drizzle a little olive oil onto them too - he uses grapeseed oil.
Put the BBQ lid down
When you place the burgers onto the grill it should be piping hot and you should place them onto the hottest part - which is usually two thirds of the way up.
When you've placed the burgers on the grill Gordon explains: "The secret is to move it as less as possible. The more you move it, the more chance you've got of breaking the burger."
Make sure to put the BBQ lid down once your burgers are in as this "incorporates the heat, and gets a great sear on the bottom, so when we come to turn those burgers they don't stick.
"How many times have you stuck burgers on the grill and wondered why it's sticking? Nicely oiled, quick sear and put that lid down - it's really important".
Toasting the buns
Once the burgers are cooking the next step is to toast the buns.
Gordon says "We toast the buns because there's nothing worse than a soggy bun.
"Toasting the bun makes them nice and crisp, and it protects the burger".
He seasons the buns with salt, pepper and a drizzle of oil, before putting them on the grill and closing the lid again.
And even toasts the tops of the bun too.
Get set up
Gordon ensures that the rest of his ingredients are prepped, ready for when the burgers are cooked - they only take three to four minutes each side to cook completely.
Tomatoes and lettuce are chopped, and the onions are on the grill cooking.
He said: "This is a really important tip. Why? It stops the burgers going cold - you want to at it when it's piping hot".
Adding butter
Approximately two minutes before the burgers are ready to come off, Gordon adds butter.
Gordon says: “Now at my burger restaurant in Las Vegas, we baste the burgers with Devonshire butter.
“Today, we’re going to lightly brush a bit of butter onto the burgers.
“With that flame underneath, it caramelises the butter and puts this wonderful flavour on top.
“It makes the burgers so tasty.”
He also suggests making a red-wine butter or a chipotle butter if you want to be even more "chefy".
And lightly season them again with salt and pepper.
Assembly
Gordon tells fans to "Think about how you're going to assemble this, think about it once it's clutched into your hands".
Around 30 seconds before the burgers are ready to come off add a slice of cheddar cheese to the burgers.
Evenly coat both the base and tops of your buns with light mustard mayonnaise.
Add lettuce and tomato onto the base, and season the tomato also.
Once the burger has been added to the base, add a generous amount of grilled onions and add the top of the bun.
