Tender, Juicy Grilled Burgers
Why This Recipe Works
Creating a juicy and loosely textured burger that could withstand the rigors of grilling called for a number of tactics. First, we ground our own meat in the food processor, which let us choose the cut (steak tips), grind (coarse), and consistency (loose) of the burger when we shaped it. Incorporating a little salt before shaping added richness, boosted juiciness, and seasoned the burgers throughout. Finally we shaped the burgers (with a dimple in their centers to prevent bulging) and froze them for 30 minutes, which held them together as they cooked and let them stay on the grill a few minutes longer for excellent char and perfect rosy centers.