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Adding a tablespoon or two of lard or olive oil per pound to ground sirloin
or round will replenish some of the fat, hold the burger together better
when you're cooking it, and make it juicier.
Use coarsely ground meat (rather than finely ground) for moister burgers.
Grinding your own fresh meat is best. That way you know what's in it.
Lightly mix ground meat (with other ingredients, if any). Over-mixing
results in dense, heavy burgers.
Wet hands with a little water to keep the mixture from sticking when you
form your patties. Over-working the patties results in dense, heavy
burgers, too.
or round will replenish some of the fat, hold the burger together better
when you're cooking it, and make it juicier.
Use coarsely ground meat (rather than finely ground) for moister burgers.
Grinding your own fresh meat is best. That way you know what's in it.
Lightly mix ground meat (with other ingredients, if any). Over-mixing
results in dense, heavy burgers.
Wet hands with a little water to keep the mixture from sticking when you
form your patties. Over-working the patties results in dense, heavy
burgers, too.
