I don’t know who started this idea, but it literally pushes all the juices out! Whatever you do, don’t push down on the burgers with a spatula. Once you add the patties, leave them undisturbed for 4-5 minutes, then flip only once. Don’t keep checking on your burgers by lifting the lid of the grill (or pan lid if making stovetop burgers), or moving them around.
Have the heat up on medium-high, and make sure your grill or pan is preheated before adding the meat.
For super juicy burgers, you want to sear them for maximum flavor. This happens because the heat pushes the juices to the middle, so if you start out with a cavity in the middle, the burger will be nice and flat when they are done. Making a large thumb print in the middle of each patty prevents the burgers from puffing up as they cook. You want the moisture to stay in the burgers instead of escaping. Form the patties gently too to avoid driving out the juices. Just wash your hands with cold water before working with it. This will prevent the meat from heating up and becoming rubbery. Instead, use a gentle kneading motion to mix the ingredients into the ground beef. Mixing or mashing too much pushes the juices out and leads to a tough burger. Whether you’re using the grill or making stovetop burgers, follow these tips to ensure you end up with the best burger recipes possible: I first read somewhere that this was Julia Child’s recommendation for meat, and she’s right! A good rule of thumb is to use one teaspoon per pound of meat. The salt is actually the most important from a flavor perspective. You could also use 2 teaspoons jarred minced garlic as well.
Ground Beef – I use 85/15 beef for juicy homemade burgers, but 80/20 also come out juicy.For measurements, see the recipe card below. This section explains how to choose the ingredients for the best burgers, what each one does in the recipe, and substitution options.
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