Remi/Judy over at LifeLessons insists that I repost this response I made on another site, a local chat board based on the shores of Lake Chapala, Jalisco, Mexico, where she makes her home. Here ’tis:
I’d never shared this before, but I do two things that I’ve never seen/read in making burgers at home.
First, growing up I learned that sometimes it helps to put dried bread crumbs in the mix to help hold in moisture, and sometimes to keep the leaner ground from falling apart while cooking. I’ve found that using stovetop stuffing mix works wonders instead. (I prefer Pepperidge Farm Herb Seasoned Chicken flavor myself.) It works well for me.
Second, since I broil my burgers (top heat) rather than grilling (bottom heat) and I like ’em thick, I shape them like half-formed donuts – about twice as thick around the edges as in the middle – concave. That way, the juices collect in the middle of the cooking burger rather than draining into the pan/fire. Also, it eliminates the problem of a burger being burned around the edges and undercooked in the middle. When I flip them, I drain the juice puddle into the other burger’s puddle. As the burgers shrink while they cook, as they are wont to do, they end up the same thickness all the way through.
I leave it to others to debate ingredients and such. (Well, for me: liquid smoke and freeze-dried chives are a must.)
(My original post is in this thread.)