Tasty and Juicy Beef Burger
These juicy beef burgers are packed with flavor and very easy to prepare, and even better when cooked to well-done.
Burgers! Burgers! Burgers! Everywhere I go, I see burgers. Summertime means tons of barbecues, grilled foods, cold drinks, and parties. One of the most served items at a barbecue during the summer is a burger. Whether it is made with ground chicken, ground turkey, ground vegetables, or ground beef burger, it is a burger or a patty, as many people call it.
Having a juicy and tasty beef burger results from the type of meat and seasoning you use. I prefer eating a lean burger with levels of 85% lean/15% fat. Many people usually say that the more fat content added, the tastier the beef burger will be. I do not believe a beef burger should contain more fat than actual meat to be juicy. You do need some levels of fat but not tons of it. And who wants to clog their arteries?
I do not believe a beef burger should contain more fat than actual meat to be juicy. You do need some levels of fat but not tons of it. And who wants to clog their arteries?
A juicy burger is a combination of meat and spices. In the Caribbean, burgers are prepared with fresh meat and fresh herbs and spices.
Whether I buy a whole piece of beef to grind or ground beef, it is the same process. If the meat is whole, I grind it first, then add my spices. With already grounded meat, you save time. You only have to add your herbs and spices and then grill your burgers. It is more work, but the spices are better incorporated into the meat when grounded together, in my opinion.
I recommend using herbs and spices you are familiar with and know their taste and aroma. It is always best to use fresh ingredients with your ground beef because the burgers will be juicy.
Here is my recipe for a Tasty and Juicy Beef Burger. Add caramelized onion for bolder flavors.
Tasty and Juicy Beef Burger
- 1 - 1 1/2 pound ground beef 85% lean/15% fat preferably
- 1 tablespoon fresh lime juice
- 2 sprigs parsley chopped
- 1 jalapeño seeded and membrane removed
- 1 tablespoon kosher salt
- 1/4 tsp ground black pepper
- 2 garlic cloves sliced
- 1/4 teaspoon ground thyme
- 1 small onion diced
- Add the already ground beef into a food processor with all the seasoning and ground until all ingredients has been incorporated. Gently form the meat into 4 balls, and then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled. Preheat a grill to high. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes. Serve the patties on the buns with your desired topping.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.