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I will admit to grabbing a burger at a restaurant on occasion. However, I have decided the absolute best ones are made at home. Below you will find how to make super juicy grilled burgers that will be great for any occasion.
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Super Juicy Grilled Burgers
Fat and seasonings are the two things you need for super juicy, flavorful grilled burgers.
Use a Fattier Meat for Burgers
For the best tasting burgers, choose ground meat with a higher fat content.
For example, pick regular ground beef instead of ground chuck, ground round or ground sirloin. If the package labeling doesn’t clearly indicate what you are buying, don’t be afraid to ask the person behind the meat counter to point you in the right direction.
Another upside of the fatty meat choice is that the price per pound is often less. When you have 4 hungry boys to feed, that is a bonus I’m willing to take. Besides, we do not have burgers all the time, so a little extra fat from the meat isn’t a big deal.
Add Seasoning for More Flavor
If you’ve ever tasted ground beef after cooking on its own, you will recall that it does not have much flavor. So, it is important to add additional seasoning.
A combination of sweet Italian pork sausage, salt, pepper, Worcestershire sauce, onion, garlic and fresh rosemary are used to pack a lot of flavor into each bite. Worcestershire sauce and onion increase the juiciness of the burger without adding a lot of extra fat.
This recipe doesn’t specifically call for bacon. However, it is a wonderful addition to the blue cheese and avocado.
Super Juicy Grilled Burgers with Blue Cheese and Avocado
The burgers in the photos here were done free form. If you really like more uniform patties, then consider picking up a hamburger press. They even have presses that let you stuff your burger (another way to add things like bacon and cheese!)
- 2 lbs. regular ground beef
- 1 lb. sweet Italian pork sausage
- 3 T. Worcestershire sauce
- ¼ c. white onion, very finely minced or grated
- 4 cloves garlic, very finely minced or grated
- 3 T. fresh rosemary, stems removed and leaves finely minced
- salt and pepper, to taste
- Optional toppings:
- tomato slices
- blue cheese
- sliced avocado
- Clean grill grates and spray with non-stick cooking spray.
- Add all ingredients to a large glass bowl and combine thoroughly. Make sure both types of meat and all seasonings are completely incorporated throughout the mixture.
- Divide meat mixture into 8 equal parts and shape each part into ¾ inch thick patties. Place patties on a lined tray and use your thumb to create an indent in the middle to keep them from puffing up while cooking.
- Cook patties over direct, high heat on your grill for 8 – 10 minutes. Final cooking time will depend on desired level of doneness and how thick you make each patty.
- If topping with soft, sliced cheese, add slices about one minute before cooking is complete. If using a harder, chunky cheese, such as blue cheese, move burgers to indirect heat 2-3 minutes before they are done. Top with blue cheese and close lid to allow cheese to melt completely.
- Serve on toasted buns with lettuce, tomato, slices of avocado and bacon, if desired – or top with your favorite condiments, instead.
If using a crumbly blue cheese instead of slices, then you can mix the cheese into the burger. We've also cut up bacon to be in the formed patty as well.
Do you make your own burgers at home?
Are there particular flavor combinations that you enjoy?