BellaOnline Forums Food and Wine Sandwiches Juicy Hamburger Recipe

The long Labor Day weekend is almost upon us in the United States. Even if you don't have a Labor Day holiday where you live, hamburgers are a great meal to make.

Now that hamburgers need to be cooked to well-done, how do you keep them from drying out? This Juicy Hamburger Recipe is the answer! Tender, juicy, and flavorful, these burgers are sure to please.

JUicy Hamburger Recipe

Thanks for the article Connie, my hamburgers were coming out so dry I started using the pre-made ones when cooking on the grill. I'll give your recipe a whirl and see where I get.

Thanks!!!!

You might want to pre-cook them. Then finish the burgers on the grill to get that great grilled taste. No worries about nasty bacteria when you do that. Juicy, juicy!

When grilling outdoors, I love the taste of mesquite charcoal or soaked wood chips (mesquite, hickory, oak, apple, maple). When we are camping, we look for locust wood. It has a lovely flavor, but I never see it commercially.

I went to a get-together with my husband's co-workers. We had hamburgers cooked over mesquite charcoal. They were outstanding.

How do you cook your hamburgers?

I either buy the premade and throw them on the grill or mix a little egg and breadcrumbs to hold them together and through them on.

I usually use regular charcol, while my ex used to use those special wood chips. Sometimes he used regular tree branches, yuck - it always made the food inedible because of the twangy taste.

Locust wood is good, but not all woods are nice to cook with. Resinous woods like pine, spruce, and cedar and downright nasty.

Hi Connie,

Ever here of a hamburger being ordered "black and blue"? When someone ordered them that way I always thought that they must have been a direct relative of Og the Caveman!

What are your suggestions for getting juicy burgers from leaner meats, like ground turkey or chicken?

I like getting my hamburger fresh ground from the butcher, make my own patties, and then sprinkle them with seasoned salt, pepper, and garlic powder.

Then on the grill with mesquite charcoal, cooked on medium heat. I do not press down on the meat, as this releases all the juice and dries them out. I never had a problem with dry burgers, and I like mine well done.

You do need to have a little fat in the burgers to prevent them from drying out. I don't eat burgers every day anyway, so when I want a good burger now and then I do indulge.