Best Burger List

Once egg is added you have made meatloaf or meatball mix. Egg is not necessary to make a burger juicy or hold together. Just lightly mixing meat will make it tacky enough to hold together. What our taste buds perceive as juiciness is from fat and a little bit of the meat juices. By the time the burger is cooked, what little egg is in each patty has been cooked past hard boiled, so not juicy. This is all in my humble opinion and you are free to keep doing what you like of course.

I feel the key to a juicy burger is to #1 uses a good mix of ground chuck, no more than 85/15 and #2 throw it on a HOT flat-top – and if you’ve already cooked bacon on that flat-top, all the better! Give it a good sear on each side and keep it on just long enough to get to no more than medium.

You can grill a great burger but you lose a lot of juices between the grate in my opinion.

Definitely add egg to the burger. I also like to make sure the grill is so hot that you can barely get near it when they go on. Never ever touch it more than once to flip it, and to take it off. Sear all that good inside.

picklerick wrote:

Once egg is added you have made meatloaf or meatball mix. Egg is not necessary to make a burger juicy or hold together. Just lightly mixing meat will make it tacky enough to hold together. What our taste buds perceive as juiciness is from fat and a little bit of the meat juices. By the time the burger is cooked, what little egg is in each patty has been cooked past hard boiled, so not juicy. This is all in my humble opinion and you are free to keep doing what you like of course.

I like adding a egg or 2. Always have but yes I under stand the tack comes from working the meat. And juice equals fat always. You won’t catch me buying lean meat of any form. But I still like to use eggs.