Stack of raw burger patties
The Trick Butchers Use For Juicier Burger Patties
To guarantee succulent, tender, flavorful burger patties, ask your grocery store butcher to grind your beef chucks on a medium-coarse to coarse setting.
Supermarket ground beef is commonly pushed through a fine grinder plate, which results in a tighter mince. This isn’t ideal for burgers as it results in patties that are heavy.
Coarsely ground beef, specifically ground chuck, is better for burgers because it has a chunkier, meatier texture with the perfect fat-to-meat ratio.
As the fat melts on the grill, it will keep the burger's interior juicy and moist. The fat will also add flavor and allow the natural taste of the beef to shine.