How to Make Lean Ground Beef Moist
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- Secret Ingredients for the Best Juicy Burger Recipe
- Prep Tips for How To Make Juicy Burgers
- How To Cook Burgers On The Stove
- How To Make Juicy Burgers On The Grill
- Tips For The Juiciest Burgers Ever
- Burger Time Chart: How To Tell That Burgers Are Done
- How To Serve Juicy Burgers
- Tools To Make Perfect Burgers
- The Best Juicy Burger Recipe on the Stove Top or Grill (+ Tips!)
Happy grilling season! I can't believe Independence Day is in just a couple of weeks. Summer is flying by. One of my favorite ways to enjoy it is with a good barbecue. Especially when juicy burgers are involved! And even though I love these juicy hamburgers on the grill right now, you can make them as stovetop burgers all year round, too.
I'll show you how to make burgers on the stove and on the grill, so you can decide how you want to do it. The stovetop burger method means you can do this anytime of year!
But for right now in the middle of summer, fire up the grill, get a round of drinks going, and engage in some deep conversation as the breeze blows through your hair. Or chase your little girl running around in circles in the grass. That's my kind of summer afternoon. This year we'll be up north for a wedding for the fourth, but we still plan to grill many times before that… and after.
Secret Ingredients for the Best Juicy Burger Recipe
With grilling season in full swing, what better way to celebrate than with the perfect juicy burger recipe? This one is simple. Good juicy burgers are not about complexity.
What does make this juicy burger recipe special is two secret ingredients. Can you guess what they are?
Olive oil and Worcestershire sauce!Who knew? It's almost like a burger marinade, but they go in with the meat.
Surprisingly, I actually like to use relatively lean ground beef (90/10 or 85/15) for making the best juicy burgers. Mainly it's because the organic brand that I like comes in these ratios. It actually doesn't matter, as long as the meat you use is nice and fresh.
With this juicy burger recipe, you'd never guess they are lean. Mixing olive oil and Worcestershire sauce into the meat prior to cooking locks in the moisture and flavors amazingly well.
As for seasonings, I like to keep it simple with sea salt, black pepper, and a little garlic powder. Feel free to add other spices if you'd like!
The salt is actually the most important from a flavor perspective. A good rule of thumb is to use one teaspoon per pound of meat. I first read somewhere that this was Julia Child's recommendation for meat, and she's right!
Of course, there is more to the best juicy burgers than the ingredients. The preparation is actually the most important part.
Prep Tips for How To Make Juicy Burgers
Follow these prep tips and you'll be on your way to the best juicy burger recipe!
Don't overwork the meat.
The most critical thing to avoid is overworking the meat when incorporating the ingredients and forming the patties. Mixing or mashing too much pushes the juices out and leads to a tough burger. Instead, use a gentle kneading motion to mix the ingredients into the ground beef.
Use cold hands.
Ideally, use cold hands to work with the meat, which will prevent it from heating up and becoming rubbery. Just wash your hands with cold water before working with it.
Be gentle.
Form the patties gently too, again to avoid driving out the juices. Basically, you want the moisture to stay in your juicy burgers instead of escaping.
Make a thumb print.
Make a large thumb print in the middle of each patty, which will prevent the burgers from puffing up as they cook. This happens because the heat pushes the juices to the middle, so if you start out with a cavity in the middle, the burger will be nice and flat when they are done.
How To Cook Burgers On The Stove
The process for how to cook burgers on the stove is super easy!
Once you've prepared the meat as described above, heat up the pan over medium-high. Make sure it's hot before adding the burgers.
You can use a little oil to make sure that your burgers don't stick, but don't use too much or it will splatter. Add the burgers to the pan, cover and cook for about 4 or 5 minutes.
They are ready to flip when you see clear or brownish juices starting to run out or pool on or around the burgers. Flip them and repeat for another few minutes. They will take less time on the second side, especially if you don't want them well done.
Don't forget the extra tips below for making the juiciest stovetop burgers.
How To Make Juicy Burgers On The Grill
Of course, nothing beats smoky, juicy burgers on the grill. The process for how to make juicy burgers on the grill is very similar to stovetop burgers.
Prepare the meat like above while you heat up the grill. Once it's hot, add the burgers and close the lid. Resist the urge to open it too often!
Flip the burgers after about 4 or 5 minutes. The signs are the same – clear or brownish juices. After flipping, cook for a few more minutes. The time will vary depending on thickness and how much you want them done. More on that below!
Just like stovetop burgers, the tips below will apply to making juicy burgers on the grill, too.
Tips For The Juiciest Burgers Ever
Whether you're using the grill or making stovetop burgers, follow these tips to ensure you end up with the juiciest burgers possible:
Turn up the heat.
Don't be afraid of high heat! For super juicy burgers, you want to sear them for maximum flavor. Have the heat up on medium-high, and make sure your grill or pan is preheated before adding the meat.
Don't move the burgers around.
Don't keep checking on your burgers by lifting the lid of the grill (or pan lid if making stovetop burgers), or moving them around. Once you add the patties, leave them undisturbed for four to five minutes, then flip only once.
Don't push down on the burgers.
Whatever you do, don't push down on the burgers with a spatula. I don't know who started this idea, but it literally gets rid of all the juices inside. Come on, who likes dry burgers?!
Let the juicy burgers rest.
Resting the meat allows the juices to settle, so they stay in the burger – where you want them. If you cut the burgers open to find out if they are done, all the juices will leak out and you'll end up with a dry burger. Nobody wants that.
Burger Time Chart: How To Tell That Burgers Are Done
One other way to check that a burger is medium-rare is to touch it gently to see if it's slightly springy yet. But don't overdo this method, because again you'll squeeze the juices out.
Definitely don't push down on the burger with a spatula or open it up to check. As mentioned above, this will make your grill or stovetop burgers dry.
If you have a meat thermometer, that's the most reliable way to test for doneness. Use these temperatures as a guide:
| Doneness | Temperature in Fahrenheit | Temperature in Celsius |
|---|---|---|
| Rare | 120 to 125 degrees | 49 to 52 degrees |
| Medium Rare | 130 to 135 degrees | 54 to 57 degrees |
| Medium | 140 to 145 degrees | 60 to 63 degrees |
| Medium Well | 150 to 155 degrees | 65 to 68 degrees |
| Well Done | 160 to 165 degrees | 71 to 74 degrees |
The USDA officially recommends at least 160 degrees Fahrenheit (well done), but for juicy burgers I recommend medium. You make 'em how you like 'em!
How To Serve Juicy Burgers
Follow these tips, incorporate the secret ingredients, and you'll end up with perfectly seared, juicy burgers every time.
I serve mine over lettuce with some tomato, avocado, and whole grain mustard most of the time. But, I also love to add cheese and low carb ketchup, too. Sometimes I even add sugar-free barbecue sauce or spicy mayo.
And even though this blog is low carb, I'm sure some readers may not be – so it goes without saying that you could easily add your favorite bun. If you're looking for a low carb bun option, try the flattened version of my almond flour biscuits or simple low carb hamburger buns.
Who's ready to add this juicy burger recipe to their barbecue?
- Bowl to mix ingredients together – This mixing bowl set has the size you will need to mix all the ingredients together for this keto burger recipe.
- Sheet pan to put uncooked burgers on – This sheet pan is nonstick and warp resistant and would work great for transporting your burger patties to the stovetop or grill.
- Pan for cooking on the stove – Nonstick, this pan comes with a lid and is the perfect choice for cooking these burgers on the stovetop.
- Meat thermometer – A must for perfectly cooked burgers!
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The recipe card is below! Readers that made this also viewed these recipes:
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Place all ingredients in a large bowl. Work through using your hands until just combined, being careful not to overwork the meat.
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Shape into 1/2 in (1 cm) thick patties, about 1/4 pound each. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking.
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Preheat a grill or pan to medium-high heat. Add the burgers and cook 4-5 minutes with the lid closed, until browned on the bottom and the only juices visible are no longer red. Do not push down on the burgers or move them around. Flip over and cook 2-3 minutes for medium, or until done as desired.
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Remove burgers from heat. Let the burgers rest for a few minutes before serving.
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- Nutrition information is based on 85/15 lean ground beef.
- Check for more preparation tips in the post above the recipe card.
Serving size: 1 burger (1/4 lb)
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 278
Fat 20g
Protein 21g
Total Carbs 1g
Net Carbs 0.9g
Fiber 0.1g
Sugar 1g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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