Need help with the misses

[Pappymn]

My better half has requested a grilled burger. She has very specific tastes which apparently I am not hitting.  For the record, I am lacking in other areas too. 
Think of me as Minnesota Tee, only better looking. 

She wants juicy meat, fatty, no watsa sauce in the meat. Not a meatball. 

I have typically used the flat side of my grill grates.

Thinking I need help on what I put in the meat. Often do onions, which she liked. Tried ground bacon, which didn't work for me.

Any tips are appreciated

[teesquare]

My better half has requested a grilled burger. She has very specific tastes which apparently I am not hitting.  For the record, I am lacking in other areas too. 
Think of me as Minnesota Tee, only better looking. 

She wants juicy meat, fatty, no watsa sauce in the meat. Not a meatball. 

I have typically used the flat side of my grill grates.

Thinking I need help on what I put in the meat. Often do onions, which she liked. Tried ground bacon, which didn't work for me.

Any tips are appreciated

For the record, I am lacking in other areas too. 
So we have heard.....

Think of me as Minnesota Tee, only better looking. 

You are only jealous of my legs.....so white that mosquitos are certain there exists no blood in them to extract - so  why bother...?

[smokeasaurus]

Add a little ground pork to the ground beef. Get 70/30. Set em off the coals for a while and they won't shrink and will be juicy. Add a small chunk of wood as well. Grill at the end.

[1Bigg_ER]

Grind your own beef. Get beef short ribs, grind it with suet from the butcher or bone marrow.
A touch of Vietnamese fish sauce while you grind.

[ACW3]

Another variation I have eaten that was really tasty.  Ground beef with some ground smoked ham mixed in, about a 70/30 mixture.  The smoky flavor of the ham really sets this burger off, in a good way.

Art

[Wing Commander]

Try ground sirloin half and half mixed with ground oxtail.

[muebe]

Grind your own!

Try making burgers out of rib-eye!

Or do a 50/50 beef to brisket mix.

[TentHunteR]

Ground sirloin does it for me. It's a little pricey but it has what I think is the best flavor in a burger.  Ground Chuck would be a close second.


Whichever meat you choose, if you want moist, then make sure it has enough fat in it (at least 20%), and this is important: get some salt into the meat!  This does two things:  It gets flavor into the meat, and helps to retain moisture.


Try this -  Per 1 lb ground beef, mix:

1/4 tsp salt
1 liq. oz (1/8 cup) water

Dissolve the salt in the water, then mix that thoroughly into the meat. Don't worry about the water, it will be absorbed by the meat.

If you season the outside of the patties, just remember to back off on the salt since there's salt in the burger now!



Options (per lb of beef):

- 1/4 tsp granulated/powdered onion (A good option since you like onion in your burger).
- 1/8 tsp Granulated Garlic (no more than that or it can quickly become overpowering).

[Pam Gould]

I use ground chuck 80/20 or grind my own..chop up some onion and add to it then chop up partabella real fine. both can be ground,  S & P & gahhlick and add a lil water to them . Poke a hole in the middle of them and grill.  Pam   .☆´¯`•.¸¸. ི♥ྀ.