I’m sharing all of my juicy tips to make amazing Juicy Burgers – one of our favorite weeknight dinners, perfect for entertaining, summer BBQs and parties! They’re quick and easy to make on the stovetop or grill, seasoned to perfection and full of flavor.
I spent the early years of my career catering, honing in on techniques and developing recipes that taste as good as they look. I’m sharing the best tips from my years of experience for creating the juiciest burgers! I’m getting hungry just thinking about it!
The secret to juicy burgers is in the ingredients AND method, creating the ultimate juicy burger recipe.
Ingredients
- Ground Chuck – High fat content adds flavor and moisture. 80/20 is my go to.
- Egg Yolk – For added moisture, I add an egg yolk. It enhances the flavor and bonds ingredients to form patties.
- Olive Oil – Olive oil traps in moisture adding to the juiciest finish.
- Minced Garlic – Garlic adds a hint of flavor to the burger blend.
- Fresh Cracked Pepper – Pepper adds a hint of spice. Note: Avoid salt. It dries the patties, eliminating juices.
- Butter – A pat of butter browns burgers quickly over high heat, creating a crust and trapping in juices.
Best Meat for Burgers
Chuck steak is the best for a truly juicy burger. The high fat content holds moisture. I recommend using 80-85%. Leaner beef is lower in calories, but can easily become dry regardless of cooking method.
Tip
To achieve a “medium” level of doneness, I cook burgers on the stovetop in a cast iron skillet or on the grill for 6-8 minutes. Burgers should be cooked to an internal temperature of 160°F (70°C) for ground beef. This ensures they are safe to eat while staying juicy. Use my printable meat temperature chart for easy reference.
Tip
Allow cooked burgers rest for 5 minutes before serving to seal in the juices and redistribute in the meat.
Serving Suggestions
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In a medium mixing bowl, add ground beef, egg yolk, olive oil, minced garlic, and fresh cracked pepper. Gently combine. Avoid pressing or squishing. Divide meat into four parts. Using your hands, gently form four burger patties, creating a thumbprint in the center of. Transfer patties to a plate, cover with plastic wrap and refrigerate 10 minutes.
16 ounces 80/20 ground beef, 1 large egg yolk, 1 tablespoon extra virgin olive oil, 2 teaspoons minced garlic, ¼ teaspoon black pepper
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On the stovetop, in a skillet over medium-high heat, add butter and swirl or brush to cover the surface.Alternatively, bring grill to medium high heat (no butter required).
1 tablespoon salted butter
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Add burger patties to skillet or grill and sear 3-4 minutes covered. Do not press patties. Flip.For medium rare burgers, sear on the opposite side for approximately 2-3 minutes. Medium should take an extra minute or so, for a total of 6-8 minutes. Optional: During the last 30 seconds of cooking patties, add cheese to melt.
Calories: 361kcal | Carbohydrates: 1g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 103mg | Potassium: 306mg | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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2025-03-03 10:43:11
