Hamburger 101

Two things all the experts agree on for a succulent burger are simple; good meat and do not mess with it while cooking.

1: Start with meat that is not too lean, 80/20 is good. A juicy burger needs fat content to be juicy. Lean meat is, by definition lean and that means less fat. Less fat means drier burger.

2: Do not press the burger. Let it cook. Pressing the meat presses the juices out and they stay on the grill or in the pan, not in the meat.

Everything else, like salt, pepper, other condiments, trimmings, toppings are all a matter of taste. Bottom line, beauty and taste are individual preferences, but juiciness is in the meat.