How Your Next Burger Will Benefit From A Simple Creamy Addition

There are lots of tips and tricks when it comes to making hamburgers that are juicy and delicious. From the broth cube hack for burgers on the grill to the game-changing goat cheese you should add to turkey burgers, there are plenty of different ways to make a burger mouthwatering. In fact, we have discovered a method of crafting a perfectly juicy burger that uses a favorite condiment that you probably already have in your fridge.

If you truly want a moist burger cooked up on the grill or stovetop, you should break out the mayonnaise to add flavor and help seal in juices. This combo is what makes a burger so desirable you have to sink your teeth into it. According to Texas-based grill master Tim Love, you want to use 1 to 2 tablespoons of mayo for every pound of ground meat of your choice (try a mix of chuck and sirloin) to get the juiciest burger patties (per Wonder How To).

Be patient after adding your mayo

How does it work? Mix the appropriate amount of mayo into your meat, but don't be too quick to make your patties. Patience is a virtue, and you will want to put the mixture into the fridge for at least an hour before you start making your burgers. Once it's combined and cold, it will make the process of creating the patties a lot easier. And if you are anti-mayo, not to worry. Full-fat sour cream or Greek yogurt can be used instead and will give you the same effect.

Mayo is an emulsion, which is generally a combination of a water-based ingredient and an oil-based ingredient. Emulsions help your ground meat the same way they help make dips creamy. The mayo adds both fat and moisture to your hamburger, and you'll hardly notice the flavor addition. At the same time, mayo will allow your meat to get that nice sear in the process, creating a delicious bite.