Learn the secret to a juicy burger and how to create perfectly cooked burgers on the stove or on the grill every time. Thanks to two secret ingredients, plus prep and cooking advice, this juicy burger recipe makes the greatest grill or stovetop burgers!
Grilling season is here! A decent BBQ is one of my favorite ways to consume it. Especially when there are delicious burgers to be had! And, while I like these juicy hamburgers on the grill right now, you can make them on the stovetop any time of year.
I’ll demonstrate how to make burgers on the stove and on the grill, so you can choose which method you prefer. Because of the stovetop burger approach, you can make this at any time of year!
But, for the time being, as the breeze blows through your hair, fire up the grill, make a round of drinks and engage in some meaningful discourse. Alternatively, chase your tiny girl as she spins in circles on the grass. That’s my idea of a perfect summer afternoon. We’ll be up north for a wedding on the Fourth of July this year, but we’ll still barbecue several times before… and after.
RECIPE FOR THE BEST JUICY BURGER WITH SECRET INGREDIENTS
What better way to celebrate the start of the grilling season than with the ideal juicy burger recipe? This one is straightforward. It’s not about intricacy when it comes to juicy burgers.
Two secret components are what make this juicy burger recipe unique. Are you able to figure out what they are?
Worcestershire sauce with olive oil! Who’d have guessed? It’s similar to a burger marinade, but they’re mixed in with the meat.
Surprisingly, I prefer to make the most excellent juicy burgers with very lean ground beef (90/10 or 85/15). It’s primarily because the organic brand I like arrives in these proportions. It doesn’t matter as long as the meat is excellent and fresh.
You’d never believe these delicious burgers are lean with this recipe. Before cooking, you rub olive oil and Worcestershire sauce into the meat seals in the moisture and flavors.
I like to stick to sea salt, black pepper, and a pinch of garlic powder when it comes to seasonings. If you want to add more spices, go ahead!
From a flavor standpoint, salt is the most significant. One teaspoon per pound of meat is a good rule of thumb. I initially read that Julia Child recommended this cut of pork, and she was correct!
Of all, the most excellent juicy burgers are about more than just the ingredients. The most crucial element is preparation.
PREP SUGGESTIONS FOR JUICY BURGERS
If you follow these preparation guidelines, you’ll have the tastiest juicy burger dish ever!
REMEMBER NOT TO OVERWORK THE MEAT.
When integrating the ingredients and creating the patties, avoiding overworking the meat is the most important thing to avoid. Overmixing or mashing pulls the liquids out, resulting in a tough burger. Instead, incorporate the ground beef with a moderate kneading motion.
Related Article: 9 Best Cheese for Burgers
USE COLD HANDS IF AT ALL POSSIBLE.
Working with the meat with excellent hands will prevent it from heating up and turning rubbery. Before working with it, wash your hands with cold water.
To avoid pushing out the fluids, form the patties softly as well. You want the moisture in your juicy burgers to stay in rather than escape.
MAKE A PRINT OF YOUR THUMB.
Make a massive thumbprint in the center of each patty to keep the burgers from ballooning up while cooking. This occurs because the heat draws the juices to the center of the burger, so if you start with a cavity in the middle, the burger will finish nicely and flat.
ON THE STOVE BURGERS COOKING INSTRUCTIONS
The method for cooking burgers on the stove is quite simple!
Heat the pan over medium-high heat after you’ve finished preparing the meat as instructed above. Before adding the burgers, make sure the pan is hot.
You can use a small amount of oil to keep your burgers from sticking, but not too much, or it will spatter—Cook for 4 to 5 minutes after adding the burgers to the pan.
When clear or brownish liquids start to run out or pool on or around the burgers, they’re ready to flip. Flip them over and repeat for a few minutes more. The second side will take less time, especially if you don’t want them to be perfect.
Don’t forget to check out the additional suggestions below for the juiciest stovetop burgers.
ON THE GRILL, HOW TO MAKE JUICY BURGERS
Of course, nothing surpasses grilled smokey, juicy burgers. Creating juicy burgers on the grill is pretty similar to cooking burgers on the stovetop.
While the grill is heating up, prepare the meat as directed above. Add the burgers and close the lid once it’s hot. Refrain from opening it too frequently!
After about 4 or 5 minutes, flip the burgers. Clear or brownish juices are the telltale indicators—Cook for a couple of additional minutes after flipping. Depending on the thickness and the amount of work you want to be done, the time will vary. There’s more on that later!
The tips below will work just as well for grilling juicy burgers as for stovetop burgers
BURGERS TIPS FOR THE MOST DELICIOUS BURGERS EVER
Follow these methods to get the juiciest burgers imaginable, whether you’re grilling or preparing burgers on the stovetop:
RAISE THE HEAT.
Don’t be terrified of extreme temperatures! To get the most flavor out of your burgers, sear them beforehand. Set the heat to medium-high and make sure your grill or pan is ready to go before adding the meat.
MOVE THE BURGERS AS LITTLE AS POSSIBLE.
Lift the grill cover (or the pan lid creating stovetop burgers) to check on your burgers, but don’t move them about. Leave the patties alone for four to five minutes after adding them, then turn only once.
DO NOT PUSH THE BURGERS DOWN.
Don’t use a spatula to press down on the burgers no matter what you do. I’m not sure who came up with this idea, but it expels all of the juices from your body. Who wants to eat dry burgers?
SET THE BURGERS TO REST.
Allowing the beef to rest allows the fluids to settle, staying in the burger where they belong. If you open the burgers to see if they’re done, all of the liquids will flow out, leaving you with a dry burger. That is something that no one desires.
HOW TO KNOW WHEN THEY’RE DONE
Another technique to tell if a burger is medium-rare is to gently touch it to see if it’s still a little bouncy. But don’t overdo it with this procedure, or the juices will be squeezed out once more.
Please do not use a spatula to press down on the burger or open it up to check for doneness. As previously stated, this will result in dry burgers on the grill or the stovetop.
The USDA advises a temperature of at least 160 degrees Fahrenheit (well done) for juicy burgers, but I prefer medium. You make them exactly how you want them!
HOW ARE JUICY BURGERS SERVED?
If you follow these instructions and use the secret ingredients, you’ll always have flawlessly seared, juicy burgers.
I serve mine over lettuce with tomato, avocado, and whole grain mustard most of the time. However, I also enjoy adding cheese and low-carb ketchup. I also use sugar-free barbeque sauce on occasion.
Even though this site is low carb, I’m sure some readers aren’t, so feel free to use your favorite bun. Try the flattened version of my almond flour biscuits or bare low-carb hamburger buns if you’re looking for a low-carb bun option.