Use really high quality ground meat. If it's beef go for an 80/20 ground beef or ground chuck. For turkey use a 93% lean.
Make a panade to add to your burger mixture... it keeps the meat from drying out!!
A panade is a mixture of a starch and liquid.. for burgers use bread and milk or saltine crackers and milk.
Add at least one clove of minced garlic to the panade to add a punch of flavor.
Lightly mix the ground meat into the panade. Don't overwork the mixture, it can result in tough burgers.
Form your burger patty about 1/2-1 inch larger than your bun, once it cooks on the grill it will fit the bun perfectly!
Place a divot in the center of each burger patty to prevent too much shrinkage on the grill.
Grill your burgers over direct heat and use an instant read thermometer to gage temp.
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