4 Secrets to a Juicy Burger Most People Get Wrong

These four secrets will teach you how to make a juicy burger every single time and are backed completely by science! Plus, my exact homemade burger recipe for you to print and use.

Making a delicious, juicy burger is so easy and all you need are a few insider ninja skills. You don’t need any special tools and there are no special ingredients you wouldn’t find at your local grocery store.

How to Make a Juicy Burger

1. Use 80/20 Ground Beef for the Best Burgers

Ground beef comes in all percentages of beef to fat ratio. An 80/20 mix means there is 80% beef and 20% fat in one pound of meat. While a leaner ground beef ratio may be a bit healthier in other applications, if a juicy burger is really important to you, that 20% fat is necessary. On the opposite side of the coin, if you go with a ratio that is higher in fat, like the inexpensive 73/27 mix, you will end up with a greasy burger with not enough meatiness.

2. The Best Burgers Require Kosher Salt

We all have iodized salt in our cabinets because it is the cheapest at the store, but that doesn’t mean it is the best salt for cooking. Not only does the addition of iodine alter the flavors of whatever you add it to, but its tiny crystal size makes it dissolve too quickly, leading to over-salting. If you remember only one point from this post, let it be this: everything you cook and bake will taste better if you use kosher salt instead of iodized salt!

You will also need enough kosher salt for each burger so don’t be shy. The best ratio is 1/2 to 3/4 teaspoon for every 6 ounce patty. You should be able to see the kosher salt on the outside of your patties!

3. Do Not Salt Your Burgers Until Right Before You Grill Them

If you salt your burgers as you form them, the kosher salt will immediately begin to draw out the water and break down the proteins in the meat. That is a great thing if you are making a chewy sausage, but if you want tender, juicy hamburgers, then wait to generously salt them until right before tossing them on a hot grill. Trust me that is makes a massive difference!

4. Don’t Overwork the Ground Beef

While you do have to work the ground beef to form them into patties, try to work it as little as possible. You should still be able to see most of the individual strands of the ground beef after it is formed. This will be really easy since you aren’t working any seasoning, binders, or extras into the meat like you would a meatloaf. Simply weigh out a 1/3 pound of ground beef, roll it gently into a ball, then form it gently into a patty about 25% bigger than your bun since it will shrink as it grills. It also helps to create a two inch dent in the center of the patty to keep the burger from swelling in the center as it cooks.

How to Make a Juicy Burger Video

My Favorite Side to Serve with Burgers

My Broccoli Cauliflower Salad is the best summer side dish you will make!  Loaded with fresh broccoli, cauliflower and bacon, plus a simple homemade salad dressing drizzled over the top.  It is super quick and easy, plus makes a great side for a BBQ or cookout.

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