Best juicy burger recipe: 59 photos
FAQ
Juicy Burger Recipe
- Ground Chuck – 80/20 is ideal. ...
- Egg Yolk – This helps add just a touch of extra moisture to your burgers and makes the patties easier to form.
- Olive Oil – This is the ultimate key to trapping a little extra moisture into your burgers!
Tips for the burgers:
- Don't be afraid of fat…not in this situation, at least. I prefer at least 80/20 beef. ...
- Don't be too handsy. Don't overwork the ground beef. ...
- Don't overload the burger with seasonings. ...
- Don't stress if you don't have a grill. ...
- Don't overcook it. ...
- Leave smash burgers for another time.
The Burger
- 1 lb 85/15 ground beef (chuck and brisket)
- 2 oz frozen unsalted butter.
- 1 tbsp granulated garlic or garlic powder.
- 1.5 tbsp Maldon salt.
- 1 tbsp fresh cracked black pepper.
- 1 tbsp olive oil.
- 2 slices swiss cheese.
- Grinding your own meat is a way to ensure you're getting high-quality ground meat for your burgers. ...
- Add bacon bits to your ground beef. ...
- You can also add vegetables like mushrooms. ...
- Worcestershire sauce adds tang to beef. ...
- Minced garlic also adds a lot of flavor to beef.
The most common burger binding agent is egg. This makes your ground beef stick together and is the most readily available ingredient.