Mama’s Simple Secret for the Best Juiciest Burger
There’s nothing quite like sinking your teeth into a homemade juicy burger, fresh off the grill. Making a burger from scratch allows you to control every aspect of its flavor and texture, from the type of meat you use to the toppings you choose to add.
So what’s Mama’s secret? It’s milk-soaked breadcrumbs! This gives the burgers a light and tender texture. For a flavour punch we added chili powder and garlic.
Whether you’re firing up the grill for a summer cookout or whipping up a quick dinner on a busy weeknight, a homemade juicy burger is sure to hit the spot!
Mama’s Juicy Burger
This recipe uses breadcrumbs soaked in milk to give these burgers a lighter and more tender texture.
Ingredients
- 2 lbs ground beef
- 1 egg lightly beaten
- 3/4 cup bread crumbs
- 1/2 cup milk
- 2 cloves garlic minced
- 2 tbsp Worchestershire sauce
- 2 tsp chili powder
Instructions
- In a small bowl, combine breadcrumbs and milk until all liquid is absorbed. In a large bowl, add the remaining ingredients and mix thoroughly with your hands. Mix in breadcrumb mixture. Divide mixture in 8 equal portions and roll into balls. Each burger will weigh approximately 5.6 oz or 160 gr.
- Shape the meat into patties about 4.5″ in diameter. They’ll look large but will shrink a bit during cooking. Use your thumb to create a slight indentation in the center of each patty, as this will help the burger cook more evenly and prevent it from puffing up too much.
- Heat up a skillet or grill to medium-high heat, and place the patties on the cooking surface. Cook for about 3-4 minutes on each side, or until the internal temperature reaches 160°F.
- While the burgers are cooking, prepare your toppings. Classic burger toppings include lettuce, tomato, onion, and cheese, but feel free to get creative and add any toppings you like. You can also toast the buns by placing them on the skillet or grill for a minute or two.
Notes
The key to a juicy burger is to use ground beef that has a bit of fat in it (80% lean, 20% fat is a good ratio). Don’t press down on the patties while they’re cooking, as this will squeeze out the juices. Letting the patties rest for a minute or two after cooking will allow the juices to redistribute, resulting in a juicier burger.
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