Burgers with buffalo sauce

I used 80/20 ground beef and formed 1/4lb patties; very simply seasoned with kosher salt, fresh cracked pepper & garlic powder and then drizzled with buffalo wing sauce

grilled on moderate heat on each side

Finished product, all juicy and delicious. The only thing that would make these better is some blue cheese crumbles to slather on the top of these hot juicy burger patties!

Get outside and grill this weekend and if you do PLEASE email us and tell us all about it, so we can feature your recipe on this blog!

Top Ten Tips For Making the Juiciest Burgers:

Don’t overwork your meat when mixing the ingredients.

Allow your patties to come to room temperature before cooking.

The higher the fat content in your meat, the juicier the burger.

Be gentle when forming patties…don’t use too much pressure. Like a pancake, don’t press down on the patties while cooking. Test doneness by touch. The firmer the burger is, the more well done it is.

Make sure one part of the grill it hot enough to sear the meat, and another warm enough to cook it. The first thing you want to do is sear it, this locks in all the juices. THEN move the patty to another part of the grill that is a lower temperature for cooking.

Turn your patties only ONCE.

Try a teaspoon of butter or your favorite herb butter in the middle of every patty. This will ensure juiciness.

After you have cooked your burgers, allow them to rest without cutting for 5 minutes.

Don’t forget about ground chicken as an option for a super juicy burger. (Note: you will need to add a binder of breadcrumbs to keep the burgers together for cooking)