how to make a juicy hamburger?

Question

hi. i need any recipes fo any juicy meat stuff,steaks,hamburger,...etc.

Answer 1

The "trick" I have is to buy meat that's around 81% lean. The leaner the meat the more difficult is to keep moist.

Answer 2

From what I've read, the point about using hamburger that is about 80% lean is absolutely correct, and then don't over cook it. Also, we like to put steak sauce and grilled onions on after grilling to make things interesting.

For keeping steaks and other meats juicy we use the cookout calculator at charcoalbob.com. Just enter the details about your grill (gas or charcoal) and the items you are grilling. It gives you precise instructions for how to grill steaks, burgers, chicken breasts, pork chops, etc. so that they come off the grill at the same time, cooked to the doneness you want. It also has grilling tips.

Answer 3

If it is just jucy that you mean and not flavor as well then here is something that many do not know about good ground beef.

Good hamburgers are ground beef from older animals. Young tender meat does not make very good hamburger meat. The meat is chilled to near freezing before grinding and as it is ground crushed ice is added and absorbed by the beef. Some fat is added to give flaver and inhance cooking.

If the ground beef is allowed to become too warm before placing on the grill it will become dry. Cemi frozen paties do work best. This way it has time to sear the surface before the water can be boiled off as steem. Do not cook them too well done.

For flaver then add some garlic and onion seasoning along with some salt and pepper. Not too much .

Enjoy eating and learning.

Answer 4

While many of the people who posted before me have good ideas, most of them are dealing with flavor. You can add whatever you want to your hamburger meat to give it the potential to be juicier (fats, liquids, sauces, etc.) but if you cook it improperly it doesn't matter what you started with.

The one rule of cooking that has no exceptions is, it doesn't matter how great your ingredients are if your method isn't great.

If you are grilling, get your grill nice and hot (a grill that is not hot enough is what causes ground meat to stick and break-up your burger, not the other way around). Then let it sit on one side. Don't mash it with the spatula, don't get bored and flip it, just set it on the grill and walk away. After the color has changed to about the mid-way point on the edge of your burger. Finish it on the other side for the same amount of time (I don't want to give you a time b/c I have no clue how big your burgers are).

If you are cooking in a pan on the stove. The method is the same. You can abbreviate the time and finish it in the oven as well.

Hope that helps. :o)

Answer 5

If you're really going for juicy, pan fry the meat or if you must use an outdoor grill, put a layer of tinfoil down on the grate first then add the meat. That way, the fat and juices won't all drip off the meat.

Answer 6

Juicy Hamburgers:

20 min 10 min prep
4 servings

salt and pepper
2 tablespoons ice water
1 lb ground chuck
2-3 crushed ice cubes

1. Dissolve salt and pepper in ice water.
2. Use at least 1/2 teaspoon of salt for each pound of meat you use.
3. Add spiced water to meat, then add crushed ice and work in gently.
4. Form 4 patties and grill or pan fry.

Answer 7

Juicy Grilled Burgers
Tomato juice gives these burgers more moisture, and they taste great!
INGREDIENTS:
1 1/2 pounds ground chuck or ground round
3 tablespoons fine dry bread crumbs
2 teaspoons Worcestershire sauce
2 tablespoons grated onion
1/2 teaspoon garlic powder, optional
2 tablespoons tomato juice
seasoned salt and pepper
sliced tomatoes, optional
sliced pickles, optional
sliced onion, optional
lettuce, optional
condiments, as desired

PREPARATION:
Prepare a grill for high heat.
Combine the beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice. Shape the meat into 4 to 5 large patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.
Put burgers on a lightly oiled grill over the prepared coals and grill for about 5 to 7 minutes on each side, or until done as desired. Serve on split toasted buns with your choice of sliced vegetables and condiments.

Answer 8

The real key is what to add to the the beef. I mix in salt, pepper, one raw egg per pound of beef and a little bit of truffle oil (you can also use olive oil but it won't have the truffle taste) before I make the patties. The patties should also be thick, like a slightly flattened meatball.

When cooking you should sear one side for a minute then flip them (this goes for steaks too). This will prevent juices from escaping from the top. After this its just a matter of cooking to the desired temperature. If you like your burgers on the rare side, use higher heat, as that will cook the outside quickly while leaving the inside rare. If you like them more one the well done side, use lower heat as that will allow the middle to cook before you totally char the outside.

Answer 9

I just put salt and pepper in, and if I really want it juicy, I'll stick a tab of butter in the center.

The big trick is to not be buying 93% lean meat. The fat is what melts and gives it flavor. I always get 80%. I have tried 73% but it's a little too fatty and unmanageable at that level, but 80% works great.

And, of course, don't overcook it.

Answer 10

Everybody gave you great answers, but the one thing that no one mentioned is that you should NEVER press down on the burgers with your utencils! You see it done on TV and all the juices come out and sizzle! Sounds good, but you are defeating the purpose.

I cook my burgers slow, with a lid on the BBQ and turn only once. Do not over cook as of course you would be cooking off the juices.

I would most definitely experiment and see what works for you and what you have to work with. But by all means ENJOY!

Answer 11

When I make my burgers I put chopmeat in a bowl and add a bunch of seasonings like garlic powder, onion power, salt, pepper and bbq sauce then you make your burgers and put a little pad of butter in the middle of each burger and they come out so juicy and you cannot taste the butter at all