The Ultimate Juicy Burger

The Ultimate Juicy Burger is a mouth watering, cheese oozing, and grease dribbling extravaganza. This recipe will teach you how to make the perfect burger. Fire up those grills for Labor Day and let’s chomp on some delicious ground chuck.

I’m not messing around with this recipe folks. The Ultimate Juicy Burger recipe will be the last burger recipe you’ll ever need in your burger repertoire. Do you remember me telling you how Kieran rates my recipes? It goes a little something like this…

Kieran takes a bite of his dinner. He slowly closes his eyes and says, God Damn woman, God Damn!

I can gage how delicious my recipes are depending on how many God Damn’s I get. You guys, I got over 20 this time. 20!! It’s a new record!!

This Ultimate Juicy Burger is almost too good for words. As you sink your teeth into this bad boy, your taste buds come alive making you want bite after mouth watering bite.

Here are tips on how to make The Ultimate Juicy Burger:

THE MEAT

• The blend – If you want a mind-blowing burger, don’t settle for just ground beef. Add a pound of ground chuck as well. Chuck is typically the most flavorful meat for burgers because of its fat content. The fat content also helps prevent the burgers from shrinking when they’re on the grill.
• Don’t overmix the meat mixture – I add 1 egg to my meat mixture and that’s it. The egg will help bind the burgers together. You can add other ingredients to the meat mixture but you run the risk of over mixing the meat. Overmixed meat equals tough burgers. I like to keep my meat blend simple and add extra flavor with the toppings.
• Chill the patties for 12-24 hours – chilling the meat will help prevent the burger from falling apart on the grill. Be sure to let the patties rest at room temperature for 15-20 minutes before you cook them. Otherwise, the burgers will be dry on the outside and raw in the middle.
• Leave them alone – the key to an amazing burger is to move them as little as possible once they are on the grill. I cook my burgers for 3-5 minutes per side. Constantly flipping a burger could make it break apart.
• Add butter – I made a special Green Chili and Chive Compound Butter for this recipe. 2 minutes before the burgers come off the grill, baste them with butter. The butter caramelizes and lends a tremendous flavor to the beef.

THE BUNS

• Toast the buns – I can’t stress this enough. Toasting the tops and bottoms of the bun will make its surfaces nice and crisp. And a crispy bun will prevent the bread from becoming soggy. There is nothing worse than a soggy bun falling apart as you attempt to eat a burger.

THE TOPPINGS

• The onions – lace the onions with grapeseed oil then douse them with a good pinch of salt and pepper. Grill the onions until they reach the desired caramelization you like. I love raw onion but its flavor can be too overpowering on burgers.
• The tomatoes – after you slice the tomatoes, season them with a little salt and pepper then allow them to drain on a paper towel. The salt will draw out the tomatoes moisture and add extra flavor. The burger will be juicy enough so I don’t want my tomato sogging out the bun.
• Add a sauce – I don’t eat mayonnaise a lot, but I’ll make an exception for burgers. I like to mix my mayo with Dijon mustard and some hot sauce.
• Get creative – here’s your chance to add extra flavor. You can top your burger with bacon, a fried egg, fried onion rings, fried jalapeno rings, different types of cheeses, and different types of sauces.

Lastly, all components of a hamburger need to be fresh if you want the hamburger to be good. It’s important with any component of the burger that one is not too overpowering, all of the components must work together.

The Ultimate Juicy Burger is the best damn burger I’ve ever made. Look at my photography, you can see the meat glistening! You know what will happen once you take a bite. The juice from the burger will explode in your mouth and dribble down your chin. The cheese will ooze out the sides as you race to gobble it up. The grilled onions and jalapenos will lend a little heat and the sauce will give the burger a little tang. It’s perfection in every bite.

Although the hot weather normally stays around until the end of September or early October, Labor Day is the last summer hurrah for family and friends to get together. Celebrate being off work by firing up the grill and devouring flavorful, juicy burgers.

Generally speaking, I’m looking forward to fall. However, I’m going to savor the flavors of summer as long as I can. In any event, I wish your family and friends a fun and exciting Labor Day weekend. Have fun, be safe, and feast on the Ultimate Juicy Burger.

Thanks for stopping by,
Christina

Print Recipe

The Ultimate Juicy Burger Yum

The Ultimate Juicy Burger is a mouth watering, cheese oozing, and grease dribbling extravaganza for your mouth. This recipe will teach you how to make the perfect burger. Fire up those grills for Labor Day and let's chomp on some delicious ground chuck

Servings

Ingredients

The Meat Mixture:

• 1 lb ground chuck
• 1 lb ground beef
• 1 egg
• Salt and pepper

Green Chili and Chive Compound Butter

• 8 tablespoons of butter soft enough to mix
• 3 tablespoons of mild green chilis
• 2 tablespoons of fresh chopped chives
• Salt and pepper to taste

The Sauce:

• 1/2 cup of maynonaise
• 2-3 tablespoons of Dijon mustard

The Toppings:

• Arugula or lettuce
• Sliced tomato seasoned with grapeseed oil, salt and pepper
• Sliced Colby jack cheese
• Grilled onion cut into rounds and seasoned with grapeseed oil, salt and pepper.
• Grilled jalapeno cut into rings and deseeded.
• Dill pickle slices

Servings Ingredients The Meat Mixture: 1 lb ground chuck 1 lb ground beef 1 egg Salt and pepper Green Chili and Chive Compound Butter 8 tablespoons of butter soft enough to mix 3 tablespoons of mild green chilis 2 tablespoons of fresh chopped chives Salt and pepper to taste The Sauce: 1/2 cup of maynonaise 2-3 tablespoons of Dijon mustard The Toppings: Arugula or lettuce Sliced tomato seasoned with grapeseed oil, salt and pepper Sliced Colby jack cheese Grilled onion cut into rounds and seasoned with grapeseed oil, salt and pepper. Grilled jalapeno cut into rings and deseeded. Dill pickle slices

Instructions

The Meat:

1. Gently mix the ground chuck, beef, and egg together. Mix until the meat is just combined, be careful not to over mix.
2. Wet your hands with water, and form the meat mixture into 4-6 patties, depending on how big you want your burgers.
3. Place the patties on a large tray or carefully stacked in Tupperware and refrigerate the patties for 12-24 hours.

The Green Chili and Chive Compound Butter:

1. Mix the butter, green chilis, and fresh chopped chives in Tupperware or a small bowl. Season with salt and pepper. Taste and adjust the seasonings as necessary. You can either use the compound butter right away or refrigerate overnight with the patties. Just be sure you let the compound butter get soft enough to smear on the burgers while they cook.

The Sauce:

1. Mix the mayo and mustard together, set aside until needed.

Getting Started:

1. Preheat, clean, and lubricate your grill.
2. Pull the patties from the fridge 15-20 minutes before you're ready to grill. Season the tops, bottoms, and sides of the burgers generously with grapeseed oil, salt, and pepper.
3. While the burgers are resting, season the onion with grapeseed oil, salt, and pepper. Set aside until needed. Season the sliced tomatoes with salt and pepper and place them on a paper towel to drain.
4. Put the burger patties on top of a screaming hot grill. Cook them for approx 3-5 minutes on both sides for medium rare, longer if your patties are super thick.
5. While the burgers are cooking, grill the onion and jalapeno and toast both sides of the bun.
6. 2 minutes before the burgers come off the grill, baste them with the butter compound.

Assembly:

1. Once the buns have finished toasting, prep them to receive your burgers.
2. Spoon a little sauce on the top and button bun.
3. Top the bottom bun with the arugula (or lettuce), and a slice of tomato.
4. Finish cooking the burgers by topping them off with a slice of cheese. Once the cheese is melted, remove the burger from the grill and place it on top of the tomato.
5. Top the burger with grilled onion, grilled jalapeno, pickles, and the top half of the bun.
6. Serve with chips or french fries and enjoy!

Recipe Notes

I used grapeseed oil when cooking burgers because it has a high smoking point.

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