For The Juiciest Burgers You've Tasted, Add A Quarter Cup Of This To Your Mixture (It's Heavenly)

There's nothing sadder than a dried-out, crumbly burger, which is why you've probably heard plenty of tips on how to ensure your burgers turn out tender and juicy every time. Everyone has a technique or ingredient that serves as their secret weapon. And one such ingredient is a staple you likely have in your pantry or fridge. A quarter cup of mayonnaise is the condiment your patties need to render the juiciest burgers you've tasted.

One YouTube video called for a tablespoon per pound of ground beef, so a literal dollop will do. The YouTuber who tried the hack, proclaimed that the end result was "extremely juicy, extremely flavorful" and "quite possibly the best burger I think I've ever made." Mayonnaise is made from eggs and oil, providing flavorful fat, a binding agent, and all the moisture the burger needs to remain juicy even if you like them well-done. 

A tablespoon per pound equates to a quarter cup for 4 pounds of burgers, which will serve between eight to 16 people depending on the size. So, for your next cookout, mix a quarter of a cup in with the ground beef before forming it into patties, seasoning them, and throwing them on the grill. If you're looking for the best mayo for the job, check out our mayonnaise brand ranking.

Adding mayonnaise to ground beef is a simple step that uses a condiment you undoubtedly have on hand as you'll probably be using it along with ketchup and mustard to elaborate the finished product. After all, mayonnaise is a base ingredient for most of the special sauces at burger joints. You can even slather mayonnaise over the buns before toasting them, similar to using mayonnaise instead of butter on a grilled cheese.

When using mayo to make juicy burgers, there are still tips to keep in mind. For example, you shouldn't salt the meat until right before you throw it on the grill as salt causes moisture to leach out of the meat very quickly. When you blend the mayonnaise with ground beef, be sure not to overwork the meat or else you'll end up with tough, dense burgers. You want a high lean to fat ratio in your ground beef for flavor and moisture; Ina Garten swears by an 80 to 20 lean to fat ratio.

If mayonnaise isn't a household staple, we've found that ricotta is the creamy cheese that'll keep burgers moist. Sour cream is yet another condiment to add to your ground beef. However, both options require a much higher ratio per pound of ground beef than mayonnaise.