Grilled burgers are delicious and just get you in the mood for summertime!
This classic version uses minimal ingredients and really lets the burger shine. I have done some research and found that 80/20 meat will stay really juicy and have less shrinkage than lower percentages. It also stays juicier and has a better texture (in my opinion) than some of the higher percentages of meat. They tend to get a little mealy.
If you add the egg to the hamburger while it is cooking it will help it hold its shape while it is cooking. The proteins in the egg are set at a different temperature than the meat proteins do which is why this happens!
Ingredients
Method
- Put ground beef into a bowl. Put the Worcestershire sauce and egg in with it.
- Mix the beef, Worcestershire sauce, and egg together, but do not overwork.
- Form into 4 equal balls. Then flatten into patties.
- Place on the grill and cook until an internal thermometer reads 160.