A Juicy Burger Recipe That's A Go-To In Ground Beef Recipes

 The fast-food joints don't want you to see this hambuger recipe. They know once you see that it's super easy and quick to make this comfort food more healthy, you'll be skipping the drive-thru.

One of the Best Ground Beef Recipes: The Ultimate Juicy Homemade Hamburger

The most delicious and juiciest hamburger
at a fraction of the cost of a fast food joint
can even be made with ground venison (deer)
and still be juicier!

If this juicy homemade burger required a warning label, it would say:

Warning: This recipe produces an incredibly mouthwatering, flavorful, and easy-to-make hamburger. It is the only method that guarantees your BBQ-grilled or flame-broiled burgers come out juicier than a medium-rare steak. Proceed at your own risk! Once you’ve had a burger this juicy, you will never look at a dry drive-thru burger the same way again!

Mouthwatering, Healthy Hamburgers Make the Ultimate Comfort Food

Sizzling, juice-packed perfection! This
hamburger patty will ooze with juice
as soon as you bite into it.

 Using your choice of fresh lean ground beef, ground sirloin, even ground venison, you can make a mouthwatering delicious hamburger with this recipe. By making it at home, you know exactly what is going into your meat, get to pick the freshest ingredients to top your burger with, and your bank account will thank you by not being so empty. 

 There is no compromised flavor in order to call this a healthy burger, either. While it tastes phenomenal with classic beef, it is a total game-changer for wild game. If you have ground deer meat in the freezer and are worried about it drying out on the grill, this is the exact recipe you need.   Lock in moisture and flavor making a venison burger that is just as rich, juicy, and tender as a premium steak. The flavors this ground beef recipe offers will even work beautifully with fresh ground turkey if you prefer turkey burgers. 

Delicious Burgers Any Time

  It's the perfect year-round ground beef recipe, that won't keep you waiting for grilling season just for it to taste amazing. Whether you're firing up the backyard BBQ, or using an indoor electric grill for a Super Bowl party, your taste buds will win with this mouth-watering burger recipe.

Add Variety to Your Ground Beef Recipes

  While this serves as the perfect baseline hamburger, it easily converts into any style you crave:

No need for fast food burgers when you
can make any style like this copycat Carl's Jr.
Western Bacon Cheeseburger at home!

• Classic Bacon Cheeseburger
• Copycat Carl's Jr. Western Bacon Cheeseburger
• Savory Portobello Mushroom Burger
• Zesty Green Chili Burger 
• Copycat Waffle House Patty Melt

4 Pro Tips for the Juiciest Burgers that Fit the Bun

  Keep these four golden rules in mind whenever you shape or cook hamburger patties to ensure a perfect result every single time:

Stop the Shrinkage: To keep your patties from shrinking into thick meatballs on the grill, shape your raw ground beef by flattening it from the center out to the edges in a circular motion. Aim for a uniform $1/4$-inch thickness. If you have a hamburger press, it makes this process a breeze!

Keep the Meat Chilled: If your grill or pan only fits a couple of burgers at a time, keep the remaining raw patties in the refrigerator. Keeping the meat chilled helps the patty hold its shape perfectly without needing additional ingredients.

Put Down the Spatula: To keep your burgers as juicy as possible, never press down on the patties with your spatula while they are cooking. You'll just squeeze all the flavorful juices right into the fire.

The One-Flip Rule: Only flip your patties once. Wait until you see the meat cook about halfway through the side of the patty (around 4 minutes), give it a single flip, and immediately add your cheese, mushrooms, or green chilis to melt on top.

The Secret Weapon to Make Juicy Burgers Using Lean Meats Like Venison

  If you look at the ingredient list below, you might notice this looks like a straightforward burger recipe. But the absolute secret to why these burgers come out as juicy as a medium-rare steak, even when you use lean sirloin or ultra-lean ground venison, are the binders that coat the meat fibers, creating a delicate matrix that traps the natural juices and melted fat inside the patty instead of letting them leak out into the grill pan.

  As long as you stick to the golden ratio of one egg per pound of meat, your burgers will lock in their natural moisture and never dry out.

  Unlike many standard recipes you find online, you won't find a single breadcrumb or scoop of flour in this mix. Breadcrumbs and flour only serve up more carbs that not everyone needs.

  You don't even need to use all the spices I suggest! If you want to experiment with your own flavor profiles, the egg does all the heavy lifting to shield the meat from drying out on the grill. However, I highly recommend trying this specific seasoning blend at least once. Everyone who has ever tasted these burgers has told me they are hands-down the juiciest, best-tasting burgers they've ever had!

  Adding the liquids that I suggest in the ingredients are optional as well but might strip you of a bit of juice due to the ingredients in Worcestershire sauce and beer that act as binders while adding flavor and juice. 

Essential Kitchen Aids to Make Burgers Mouthwatering & Flavor Packed

 You don't need anything fancy or expensive to make these jaw-droppingly juicy burgers, but there are a few essentials that will make your life a lot easier including my time-saving kitchen hack. The items I consider essential for a juice packed burger are marked with an asterisk (*)

• Large Mixing Bowl*: Large enough to comfortably combine the meat, eggs, and seasonings without making a mess. You can have a few less dishes using my kitchen hack mentioned in the directions below.
• A Digital Meat Thermometer*: This is non-negotiable, especially for venison! It's the only way to hit that perfect 160°F (71°C) mark without guessing.
• A Good Flipper/Spatula*: Wide enough to lift a quarter-pounder with ease. (Just remember our golden rule: no pressing down!)
• Your Heat Source*: A backyard BBQ grill (gas or charcoal), a trusty indoor electric grill, or a single stovetop burner 
• A 10" / 12" Frying Pan (cast iron works beautifully here)*: For indoor cooking on a burner.
• 2 Gallon Sized Ziploc Bags*: For taking advantage of the kitchen hack in the directions below.
• Butter Knife / Dough Knife*: For Wendy's style square burgers.
• A Hamburger Patty Press (Optional): If you have one, it makes shaping a breeze, but your hands will do the job just fine using our center-to-edge flattening trick!

How Long Does It Take to Make the Juiciest Burgers?

Don't let the total time of 45 minutes on the clock trick you—this is a lightning-fast weeknight meal, and is based of if you're stuck cooking a few at a time! One of the biggest misconceptions about making premium, juicy burgers from scratch is that it’s a massive production. In reality, your actual hands-on work, the egg cracking, tossing in seasonings, shaping the patties prep takes maybe 15 minutes total.

The rest of the time is just standard cooking mechanics. The patties only need to cook about 8 to 10 minutes total on the grill or in the frying pan. Whether you're cooking for a crowd or working in small batches to keep your patties perfectly chilled in the fridge, the whole process moves incredibly fast because the cooking time per burger is so short.

From the moment you pull the ground beef or venison out of the fridge to the moment you're stacking cheese and green chilis onto a perfectly seared patty, you're looking at total time of  25 to 30 minutes max.

This recipe yields 8 hearty, quarter-pound juicy hamburgers. (Or, if you want to stretch the meal for a party or make them easier for little hands to hold, you can easily section the meat into 16 mini slider patties!)

The Golden Rule of Cook Time (Don't Guess!)

  Because we are working with lean meats, and especially if you are using ground venison, that timing isn't just about the clock; it's about internal temperature.

  To keep your burgers beautifully juicy without risking anyone's safety, pull them off the heat the exact second they hit 160°F (71°C) on a digital meat thermometer. Bonus pro-tip: Insert the thermometer into the thickest part of the side of the patty to read the internal temperature. 

Ingredients for Healthy Mouthwatering Burgers

2 lbs Ground Beef / Sirloin / Vineson

2 Eggs

2 tbsp Worcestershire Sauce

2 tbsp Beer of your choice

1 tbsp Johnny's Seasoning Salt* (this is highly recommended as it tastes great with no MSG, but is optional.) If you can't get this seasoning blend, the listed seasonings below come pretty close.

1 tsp Onion Powder or 1/2 c freshly chopped onion

1 tsp Garlic Powder or 2 cloves of fresh minced garlic or sliced thin

1 tsp Black Pepper or Pepper Melody freshly ground.

½ tsp Sea salt or Himalayan pink salt (preferably, but you can use the salt of your choice)

½ tsp ground paprika

Olive oil to coat frying pan

Directions to Make the Best Juciest Burgers 

• If you are grilling with a gas or electric grill, heat your grill to high heat of about 360ºF so that when you place your hamburger patty on the grill, it will sear the meat quickly and be less likely to stick to the grill. If you are using a frying pan to help prevent sticking put a little extra virgin olive oil (EVOO) to thinly coat the bottom of the frying pan and then heat up the pan to a medium high heat of about 350ºF. When you are grilling these juicy hamburgers with charcoal set your coals up so you have a medium high heat area on the grill (where you can hover your hand a couple inches above the grill and within a few seconds it should be too hot to handle) and a medium heat area (where you can hover your hand a couple inches above the grill for at least a minute without it being too hot to handle).
• In a large bowl mix the eggs, Worcestershire sauce, beer, Johnny's Seasoning Salt, or the following: onion powder, garlic powder, salt, paprika, and black pepper together thoroughly.
• Kitchen Hack: Instead of a bowl use a 1 gallon Ziploc bag for each 1lb of meat, add ½ of ingredients to each bag: 1 egg, 1 tbsp Worcestershire sauce, 1 tbsp beer, 1 ½ tsp Johnny's Seasoning Salt, or halving the amount listed for the following: onion powder, garlic powder, salt, paprika, and black pepper together thoroughly.. With air in the bag zip it closed. Shake to mix together the ingredients until well combined. Add the meat tho the bag and knead the flavors into the meat until well combined, being careful not to make the bag pop open. (For a quick Wendy's style square burger once the egg and seasonings are incorporated flatten the meat to form a large square keeping the meat away from the edges, cut down the siides of the bag to open it flat, then with a dough knife or butter knife cut the square into 4 squares.)
• Add the 2 lbs ground beef or ground sirloin in with the Worcestershire sauce and seasoning mixture then mix until eggs are completely mixed into the ground beef or ground sirloin.
• Section the seasoned ground beef or sirloin into 8 and form into 8 hamburger patties For mini juicy slider burgers - just section the ground beef or ground sirloin into 16 smaller sections then form into 16 hamburger patties.
• Place the hamburger patties on the grill or frying pan and sear the meat on medium high heat for about 4 minutes on each side (the burgers should look browned about half way through like the picture on the right before you flip the patties). After you have flipped the patties and let the burgers sear for a few minutes lower the temperature to a medium heat of about 250ºF, add cheese, green chili, or other heat friendly toppings of your choice, and cook the hamburgers for an additional 2 minutes. 

The Juciest Burger Recipe