A juicy, flavor-packed burger is one of life's great pleasures. But biting into a dry, tasteless hockey puck of a burger is just sad. Follow these tips and tricks to make irresistibly juicy and delicious burgers every time.
Use a Meat Blend:
Blending two or more types of ground meat, like chuck and sirloin, provides the best flavor and moisture. The fat in chuck juicifies while the sirloin gives body. An 80/20 or 75/25 meat to fat ratio hits the burger sweet spot.
Don't Overwork the Meat:
Gently form patties without over-handling and compacting. This helps retain the juiciness within the burger as it cooks. Make a depression in the center of each patty to prevent bulging.
Salt and pepper are burger basics but don't be afraid to get creative. Herbs, spices, Worcestershire, hot sauce, garlic, mustard powder...the possibilities are endless. Season right before cooking so the meat accepts the flavors.
Get the Grill Hot:
You want a hot cooking surface to sear the burgers and seal in juices. Preheat your grill or pan to at least 450°F. Sear the burgers about 2-3 minutes per side. Fight the urge to mash them down and lose juices.
Burgers taste best at medium doneness, when they are pink and juicy inside. Use a meat thermometer to test for 150-160°F. Pull them at 145°F and allow carryover cooking to take them the rest of the way.
Add Cheese Near the End:
Protect precious beefy juices by adding cheese just before finishing. The residual heat will perfectly melt it without overcooking the patty.
Let Rest Before Serving:
As with steak, letting the burgers rest seals in moisture and allows flavors to redistribute. 5 minutes of rest makes a big difference. Then dress with your favorite toppings and dig in!
With the right prep and cooking, you can absolutely nail big, juicy, crave-worthy burgers every single time. Use these tips for your best burgers yet.