20 of Summer's Best Hamburger Recipes (2024)

FAQs

What can I add to hamburger meat to keep it moist? ›

Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference. Seasonings – I keep it simple with sea salt, black pepper, and a little garlic powder.

The Best Burger Ever calls for the addition of a 3/4 cup of rolled oats to 2 pounds of extra lean ground beef. You'll get more patties with the addition of the inexpensive oats, stretching your grocery budget. The whole grains in oats also add additional protein and some fiber to the burgers.

The ice cube will prevent the burgers from overcooking and add a bit of extra moisture to the beef — something that's especially helpful if you're grilling rather large patties. What you're gonna do is take a ball of ground beef, gently press a little ice cube in the center, and form the beef around it so it's sealed.

Mixing salt, pepper and any other seasonings right into your ground beef is one way to season them. This method has the advantage of distributing the flavors throughout the meat, and it's the only realistic way to get add-ins like minced onion or herbs into the mix.

Instructions for How to Make Ground Beef Patties for burgers: In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty. Divide the well mixed beef into four equal round balls and form into patties.

Because baking soda neutralizes the acid in the meat and prevents it from becoming tough when cooked, using it as your go-to meat tenderizer just might be the game-changing hack to the best burger you've never cooked.

A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like.

Pan-fried Burger

A super hot, dry skillet allows the burger to quickly develop a flavorful outer crust without overcooking the interior, keeping the center juicy. Use a shallow fry pan or skillet, large enough to hold all of your patties without crowding, and a wide spatula for gentle turning.

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.

What is the secret to making juicy burgers? ›

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.

You want a burger that's thick enough to be juicy and flavorful, but not so thick that it feels like you're eating a meatloaf. You must also consider your burger-to-condiments and toppings ratio. If you want a lot of toppings on your burger, you probably want a slightly heartier patty than your typical home-griller.