Juiciest Hamburgers Ever

"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 us..." See moree 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."

"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 whit..." See morees only add water-- the yolk has the protein to help 'glue' it all together). Wonderful...thanks for sharing!"

"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 bet..." See moreter. 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."