The Ultimate Juicy Burger Recipe for the Fourth (2024)

FAQs

What is the secret to a juicy burger? ›

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

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.

Gordon Ramsay hamburger recipe blend of brisket, chuck sirloin, and short rib ground beef with our exclusive chef's secret recipe, featuring a perfect meat blend and expert grill techniques.

Herbs: Parsley, basil, thyme, rosemary and oregano are favorites with beef, while mint, dill and cilantro are also popular with other proteins. Fresh herbs are excellent mixed into ground meat while dried herbs are the best choice for sprinkling on top.

Mixing in extra beef tallow during the patty shaping stage. Soaking the minced meat overnight in garlic and pepper infused water. Using different ratios of meat-to-fat (tried 60-40, 80-20) Not pressing down on the meat so the juices don't get squeezed out.

However, as a general rule of thumb, for every pound of ground beef, you can use 1 to 2 eggs to bind the ingredients together and add moisture to the meat. For hamburgers, a common ratio is 1 egg for every 1 to 1.5 pounds of ground beef. This will help bind the meat together and keep the burgers moist.

watch the edges, and don't flip them until the edges are browning. also pay attention to the way you shape your burgers. if they're much thicker in the middle than they are on the edges, the middle will still be loose while the edges of the burger are firm. and then you have the fall-apart thing happening.

Yes. To ensure the seasoning flavors are well established and distributed throughout, it's a good idea to season both sides of the burger patty. This is especially true if it's a premade burger since you won't be able to mix the seasoning directly into the meat.

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

How does Guy Fieri cook his burgers? ›

Preheat a grill or griddle over medium-high heat. Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side.

So what else did Ramsay and his crew get for their $777 so-far-beyond-happy-it's-downright-exuberant meal? The burger itself is made from American Wagyu beef; topped with lobster, goat cheese, pancetta, foie gras, and arugula, and drizzled with century-old balsamic vinegar. (What, no Beluga caviar?)

Using meat that's too lean.

One of the hallmarks of a really good burger is one that's super juicy when you bite into it, and you just don't get that by using lean meat. Using meat that's too lean results in burgers that are lacking in both flavor and texture, and easily end up dry and crumbly.

For patties, I use salt, pepper & Worcestershire sauce. Try just a teaspoon for a pound of ground beef. For crumbled ground beef, I use salt, pepper & grated garlic. I add chopped onions & bell peppers, along with chopped jalapenos.

The heat doesn't build up and intensify the way it would if the lid was down. Thin pork chops, shrimp, and burgers tend to cook quickly. Leaving the grill lid up will slow the cooking process by reducing the temperature around the meat. For thicker cuts, you want to close the lid to keep the temperature high and even.