The Secret to Cooking the Juiciest Hamburgers

Here’s The Real Key To Juiciness
Adding ice water. That’s right. You may be a bit apprehensive, but it works, Trust it. The ratio is 1/4 cup of ice water to 1 pound of ground beef. You can adjust that to personal preference.

Directions. Immediately before cooking the hamburger, place ground beef in a bowl. Sprinkle it evenly with salt and ground black pepper to your desired taste. You can also add other spices and herbs. Add the ice water. Hand-blend gently until the meat absorbs the water. Be careful not to over-work the ground beef because it will have a tendency to make the burger tough and “loafy”.

Juiciness and flavor concept. Obviously water adds moisture, It also blends the full flavor of salt, pepper or other spices while penetrating the entirety of the ground beef delivering a consistent taste with each and every bite.

Why ice water works. It slows the cooking process which enhances tenderness When the moisture heats it creates internal steam resulting in melding of flavors with the burger’s natural juices. Keep this in mind. When cooking, sear the meat quickly on both sides at higher heat giving the burger a pleasant charred flavor. Then reduce the heat and continue cooking until it reaches desired doneness.

Note. For safety, hamburgers should be cooked well done.

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Juicy Hamburgers


A most requested recipe for juicy burgers, whether you grill or pan fry them. Dissolving the salt and pepper in ice water distributes the spices evenly throughout the meat just as some sausage makers do when making sausage. Cook time depends on how well done you like your meat.


INGREDIENTS:

salt and pepper
2 tablespoons ice water
1 lb ground chuck
2 -3 crushed ice cubes


DIRECTIONS:

Dissolve salt and pepper in ice water.

Use at least 1/2 teaspoon of salt for each pound of meat you use.

Add spiced water to meat, then add crushed ice and work in gently.

Form 4 patties and grill or pan fry.

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