Food - Drink
The Key Addition For Juicy Non-Beef Burgers
By JEN PENG
The key to a juicy burger is in the fat content, which is why it’s easy for fatty ground beef to make the juiciest burgers. For burgers made of low-fat ingredients like chicken, fish, beans, or even tofu, the level of juiciness often leaves something to be desired — but luckily, there's an easy fix for these kinds of recipes.
For non-beef burgers, you want to have around 20% to 25% of fat content for your patty. If your protein is naturally lean, like turkey or bison, you’ll need to add some fat directly to the mix, and no one type of fat is best; instead, your choice will depend on your preferences, as well as what makes sense for the protein you're using.
Butter is a good choice overall, as it adds both fat and moisture, but for extra juiciness and flavor, try adding some ground bacon to your patty mix. Olive, coconut, avocado, and grapeseed oil can also work, so long as you don't overwork your patties and remember to chill them before cooking, and, of course, don't overcook them.