Remember that fat gives flavor
For the best burgers, choose ground beef that is no leaner than 85 percent. Extra-lean is healthier, but the burgers tend to be dry and less juicy than meat with a bit more fat. Try one of these 10 amazing burger recipes.
It’s all about the grind
You can coarsely grind your own meat in a food processor, or ask the butcher to do it. (A course grind is juicier than a fine grind.) For even more mouthwatering results, mix in a few tablespoons of tomato juice or beef broth for every pound of meat.