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Home » Main Dishes

May 7, 2020 Main Dishes

4 Secrets to a Juicy Burger Most People Get Wrong

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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.

4 Juicy Burger Secrets Most People Get Wrong | How to Make a Juicy Burger | VIDEO

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.

Homemade hamburger on a blue plate with tomatoes, onions, lettuce, and cheese

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!

Stack of uncooked hamburger patties with parchment paper

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.

4 Juicy Burger Secrets Most People Get Wrong | How to Make a Juicy Burger | VIDEO

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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4 Juicy Burger Secrets Most People Get Wrong | How to Make a Juicy Burger | VIDEO

Homemade Burger Recipe

★★★★★ 5 from 2 reviews
  • Author: Carole Jones
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 large burgers 1x
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: American
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Description

These burgers turn out perfectly juicy and tender every single time!


Ingredients

Scale

2 pounds 80/20 ground beef

3 – 3 1/2 teaspoons kosher salt


Instructions

  1. Preheat grill to high.
  2. Divide ground beef into six – 1/3 pound servings. Gently roll into balls. Gently press into patties that are about 25% larger than your buns. Make a 2 inch wide dimple in the center of each patty. 
  3. Do not salt the patties until right before you put them on the grill. 
  4. Salt generously on both sides of the patties, and place on the hot grill. Close the lid and cook for 4-5 minutes. Flip and cook for 2-5 minutes longer depending on how you like your burgers. 2 minutes will have a pink interior and 5 will be well done. 

Notes

You can make these patties ahead of time, cover them well, and store them in the fridge for up to 2 days before grilling. Remember, don’t salt them until right before grilling.


Nutrition

  • Serving Size: 1 burger
  • Calories: 388
  • Sugar: 0 g
  • Sodium: 1069 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 25 g
  • Cholesterol: 107 mg

Keywords: easy grilled dinner, grilling recipe

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

Categories: Main Dishes Tags: Grilled, hamburger

Filed Under: Main Dishes
4 Comments
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Reader Interactions

Comments

  1. Josh says

    September 07, 2020 at 4:47 pm

    Followed these secrets for Labor Day and the result was fantastic! Thanks Carole!!

    ★★★★★

    Reply
    • Carole says

      September 08, 2020 at 12:27 pm

      Yea!!! I’m so glad you gave them a try Josh. Seriously, we had these burgers once a week over the summer 🙂

      Reply
  2. Ryan Kilgore says

    April 26, 2021 at 6:32 am

    Results are great my dad tried the recipe and it was good thanks Carole.

    ★★★★★

    Reply
    • Carole says

      May 03, 2021 at 2:58 pm

      Awesome! So glad to hear it Ryan and thank you for coming back to leave a review.

      Reply

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Hey there my friend! I’m Carole Jones, a momma to 6 crazy kiddos and honestly, I’m just trying to get my kids to eat something that isn’t chicken nuggets and french fries.

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