Juicy Secrets: 3 Ways to Build a Better Burger
For the perfect ground beef patty, you should grill over high heat. Searing temperatures seal the outside with just the right amount of smoky, delicious char, andÂ
ensure the inside of the burger is cooked all the way through. However, the same high heat can dry out a burger by the time itâ€™s done.
In your quest for the ideal tender, juicy burger, it helps to add a little something extra to the ground beef before grilling.
Add one of these secret weapons to 1Â˝ pounds of ground beef (enough for 5-6 servings) when adding your favorite seasonings. Gently mix in the extras before forming the patties, as too much mixing will make the burgers tough.
Butter Them Up
Blend 2 tablespoons softened unsalted butter into the ground beef. You can even go a step further and add a tasty flavored butter instead, such as garlic butter, Parmesan-basil butter or lime-chili butter.
If you would rather save a few calories, add 1-2 tablespoons full-fat plain Greek yogurt to the ground beef. Continue the theme by serving the grilled burgers with thinly sliced onion, tomato slices and tzatziki cucumber sauce on top.
Just Chill Out
Plain, simple water â€“ as long as itâ€™s ice cold â€“ works too, if you prefer not to add any extra calories at all. Stir 2-3 tablespoons ice water into the meat mixture.Â Some chefs actually place a small ice chip at the center of each patty, instead of adding water, to keep the inside tender while grilling.