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Better Juicy Burgers

Better Juicy Burgers
Nutritional Breakdowns DO NOT Include Toppings

Burger with bun, spinach and tomato.

Calories 358 (28% from fat)
Fat 11 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 89 mg.
Sodium 411 mg.
Carb. 39 gram
Fiber 5 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 28 gram

Just the hamburger patty.

Calories 188 (38% from fat)
Fat 8 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 89 mg.
Sodium 119 mg.
Carb. 6 gram
Fiber 0 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 22 gram


1 1/2 pounds of 93% lean ground beef

1 whole large egg

2/3 cup panko bread crumbs

1 1/2 Tbsp. Worcestershire Sauce

2 cloves (2 tsp.) garlic, minced

3 Tbsp. evaporated milk

OPTIONAL - pinch cayenne pepper

buttery cooking spray OR
vegetable oil for a grill

7 whole-wheat hamburger buns

1 3/4 cups baby spinach leaves

14 slices of tomato


hot sauce
BBQ sauce
go crazy!

One of the problems with leaner meat is that it can turn out dry. The key to this recipe is evaporated milk. Mix it into the lean hamburger, and you'll end up with wonderfully juicy burgers.

I like to make the burgers a few hours ahead of time. I put a slip of parchment or wax paper between each patty and store it in the refrigerator until I'm ready to cook them for a party.

1. I used a non-stick grill pan and warm it up over medium-high heat on the stove.
If you're using a grill, dip a paper towel into vegetable oil. Then use tongs to wipe the oil across the grill so you can cook the burgers.

2. Mix together the first seven ingredients, beef, egg, bread crumbs, Worcestershire sauce, garlic and evaporated milk. Add the cayenne pepper if you like things a little spicy. Just mix until combined, don't overmix, so it doesn't get tough.

Better Juicy Burgers - Patties

3. Divide the mixture into 7 patties, about 4 ounces each. Once you've flattened them out, put an indent in the middle. That's so that when it expands during cooking, it won't end up with a dome in the middle.

4. Lightly coat the pan with buttery cooking spray, then put the patties on. They should take about 2 1/2 to 3 minutes on one side and about 2 minutes when you flip it over. On the grill, they may take as long as 3-5 minutes to cook; monitor it carefully.

Better Juicy Burgers Patties Cooking

5. Resist the urge to flip them repeatedly; they'll lose moisture. You should also avoid pressing the patties down as you cook because that will also push out moisture.

6. While the burgers are cooking, lightly toast the hamburger buns in a toaster. If you're cooking on a grill, close the lid when you toast them. Depending on how hot the grill is, they can be done as quickly as 30 seconds to a minute.

7. If you want cheese, put it on once you've flipped the burger over, about 1 minute before pulling it off the stove or grill.

8. Burgers 140 degrees Fahrenheit are medium-rare, and 160 degrees Fahrenheit are done.

Better Juicy Burgers Patties Cooking and Browned

9. Build the burgers with the bottom bun, any condiments next, onion if you want some, the burger, 1/4 cup spinach, 2 slices tomato and additional condiments on the top bun. That order will hold together best and hit your mouth with the right flavors at the right time.

10. You can store the cooked burger patties in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Yield: 7 Servings

Better Juicy Burgers

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