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Juiciest Hamburgers Ever

Juiciest Hamburgers Ever

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Jane

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for high heat.
  2. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
  3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
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Reviews

hOwArD h
1118
10/3/2006

I'm in the process of making these burgers now and just wanted to get something cleared up. Most everyone knows that the juiciest burgers come from ground beef that has a higher fat content. If you use lean beef, you're gonna get "meatloaf". 80% lean and 20% fat content is pretty much the standard. What percentage of fat do you use in your recipe? thanks, (they smell really good). I'm grilling them on a Foreman grill which are known for draining off the fat (and the moisture)from most meats.I'm waiting...waiting... I'm amazed,I watched the juices flowing out of the burgers and into the tray and thought "here we go again...hot and dry ground beef on a bun. For not the first time in my life, I was wrong. A very pleasant juicy burger. I wonder which ingredient or combination thereof keeps the juices in? A definite keeper, thank you.

GAELYN
838
5/27/2003

Excellent!! So good! I prepared them the same way I make my meatballs....soak the bread in the milk until it is soggy (about 5 min) add add to ground beef, and use only the YOLK of the egg (the whites only add water-- the yolk has the protein to help 'glue' it all together). Wonderful...thanks for sharing!

LORNA MB
714
5/4/2006

I have to agree with some of the other reviewers who don't like bread crumbs in their burgers, I find that the store bought bread crumbs change the taste and texture of the burgers and not for the better. To get around this problem I use 1 to 1 1/2 slice of bread for every pound of meat and drizzle the bread with just enough milk to get it moist, I think its about 2 tbsp of milk. The rest of the recipe I kept the same and the burgers turned out really moist and had good flavor. Thanks for the recipe.