Juiciest Hamburgers Ever Recipe

I am currently preparing these burgers and had a question that needed clarification. It's commonly known that the most succulent burgers are made with ground beef that has a higher fat content. Using lean beef may result in a drier texture resembling "meatloaf". The typical ratio is 80% lean and 20% fat. What fat percentage do you use in your recipe? Thank you (they smell amazing). I am grilling them on a Foreman grill, which is known to drain off fat (and moisture) from most meats. The anticipation builds as I wait...and wait... To my surprise, as I watched the juices flow out of the burgers into the tray, I anticipated another instance of dry ground beef on a bun. Yet, for perhaps the first time, I was proven wrong. These burgers turned out delightfully juicy. I'm curious to know which ingredient or combination thereof is responsible for retaining the juices. This recipe is definitely a keeper – thank you for sharing.

I made this burger using 90/10 grass-fed ground beef, omitting Worcestershire sauce and opting for olive oil and milk instead of other liquids. I seasoned it with salt, pepper, onion powder, and garlic powder, and used panko to prevent it from tasting like meatloaf. The result was a delicious burger that was moist and tender, with no meatloaf-like flavor. I cooked it on a George Foreman grill for about three and a half to four minutes.

The hamburgers were incredibly tasty, bursting with amazing flavors! I opted for 93% lean ground beef, and they turned out so moist and juicy!

Absolutely fantastic! I enhanced the flavor by using garlic butter instead of plain garlic, and added a combination of paprika, coriander, steak seasoning, and dried parsley. I prepared burgers topped with avocado, caramelized balsamic red onions, baked eggs, pineapple, pickles, a fried tomato in a flavorful sauce, cheese, and green onions. Unfortunately, my power went out so I couldn't fully brown the potato wedges on the side. Despite that, the meal was absolutely delicious, divine, and incredibly tasty!

I'm not typically a burger enthusiast, but I must say, these burgers are fantastic. I'm puzzled by the negative reviews - maybe the critics worked with subpar meat, mishandled it, or lacked grilling skills. I combined 75% lean Wagyu (bought by accident) with 92% lean Wagyu, made my own evaporated milk from fresh milk, sprinkled in 1 tablespoon of onion powder, and used panko breadcrumbs. Even the burgers left over were superb, and I usually never eat leftover burgers. Kudos to the individual behind this recipe. Thank you!

I enhanced the ground beef with chopped onions and a tablespoon of oil per pound - my family raved that these were the most delicious burgers they've ever tasted!

Great burgers! I made a few tweaks to keep them wheat-free by using a mix of oatmeal and almond flour instead of breadcrumbs, and substituting thinned yogurt for evaporated milk. Make sure to preheat the grill well for that perfect sizzle right from the start. We cooked them a bit longer, around 4 minutes, to ensure they were fully cooked.

Here's the revised version of the review: For those claiming these burgers are dry, they might need to brush up on their grilling skills. I've prepared this recipe over a dozen times, and each time, the burgers turn out incredibly juicy and perfect. Even those I've cooked for have echoed the same sentiments. If your burgers are turning out dry, it might be a case of overcooking. Remember, they don't need to reach an internal temperature of 180 degrees Fahrenheit. Aim for 145-150 degrees, then let them rest and reach around 155 degrees. Grinding your own beef is recommended for safety, and ensure that the meat is 80% lean for the best results.

I have made this recipe twice now and both my wife and I really enjoy it. I believe some people may be experiencing a meatloaf flavor due to using Italian breadcrumbs - I suggest avoiding that and opting for plain breadcrumbs instead. I recommend adding a bit more garlic and a touch more cayenne pepper for some extra flavor.

Fantastic recipe! I decided to follow the advice from CookinLovin's review and use 1 tablespoon of olive oil per pound of beef, and it made a huge difference. The hamburger turned out incredibly juicy. I appreciated the tip about using oil instead of evaporated milk, as it's not an ingredient I typically have on hand. This suggestion saved me from wasting a can of evaporated milk. Thank you for the great idea, CookinLovin! - CG

Ordered an extra patty on my hamburger and they were still fantastic, juicy, and delicious.

These burgers turned out incredibly juicy when I made them. Personally, I found the texture to be quite moist, almost "wet," although no one else seemed to notice or comment on it. They didn't have a meatloaf-like consistency, but it was evident that they weren't just plain beef either. While I wasn't a fan of the texture, my husband thought his burger was perfectly fine. The burgers had a subtle hint of Worcestershire flavor, not overpowering. Instead of using milk, I opted for heavy cream due to its high fat content. I substituted garlic powder for fresh garlic. I managed to make three patties from just half a pound of meat, which was a great way to stretch the recipe.

This burger recipe has become a staple in our home. We've prepared it numerous times, tweaking it to our taste preferences - reducing the breadcrumbs and omitting the cayenne pepper due to reflux issues. For us, this recipe is just right. I find some of the critiques here to be simply absurd. If you're not a fan of certain ingredients in a burger, why bother looking at recipes like this one? While it's true that a good sirloin burger needs nothing more than a hot grill, salt, and pepper, this recipe is ideal for making ground beef go further, especially for larger families like mine, on an everyday dinner occasion. Plus, it's delicious!

The experience was straightforward, user-friendly, and the burgers were a hit with everyone.

The finest hamburgers are made with 100% beef, without any Worcestershire sauce or other additives. Simply season the outside with salt, pepper, and your favorite spices, but be sure not to mix them into the ground beef.

I stumbled upon this blend of egg, breadcrumbs, and ground beef by chance. I like to refer to them as "meatloaf burgers." You can easily use store-bought breadcrumbs with added spices such as garlic or herbs for an affordable option. Onion powder and dehydrated onions provide a nice onion flavor without the need for fresh onions. I usually avoid using any milk products to prevent burning during cooking. This recipe is fantastic - the burgers turn out juicy and packed with flavor. It's a great way to stretch your beef for a more budget-friendly meal.

Very enjoyable. Perhaps even more delicious with freshly made bread crumbs. I will experiment with that next time.

These hamburgers were absolutely amazing!! I made them using regular milk, garlic purée, a touch of salt, and instead of paprika, I added my favorite spicy sauce. I cooked them on the stovetop using a regular frying pan.

I followed the recipe to the letter, and while the burgers appeared appetizing and had a pleasant aroma, the texture was disappointing. Instead of being juicy, they turned out mushy and slightly slimy. Trying to grill them was a challenge as they fell apart easily. In the end, each bun had to be filled with three separate burger pieces. I'm puzzled about where I may have gone astray in the cooking process.