When it comes to making hamburgers, the higher fat content ground beef generally produces more flavorful burgers. Lean ground beef can produce a dry, tasteless burger quite easily. Luckily, there is a cooking technique you can use to ensure that the burger remains moist without the high fat content as well as flavorful. By pre-mixing the beef with a few extra ingredients and using a certain cooking technique, you will have a delicious lean hamburger.
Place 1 1/2 pounds of 90 percent lean ground beef into a large mixing bowl. Add a tablespoon of minced garlic, a teaspoon each of salt and pepper and a tablespoon of Worcestershire sauce.
Mix the meat well with your hands and roll it into four equally sized balls. Mold each ball into a large patty that is about 1/2 inch thick. Place the formed patties on a large plate and store the plate in the refrigerator for 30 minutes.
Heat up 2 tablespoons of olive or vegetable oil in a 12-inch skillet over medium heat. Usually, it's better to cook burgers with no oil and higher heat, but the oil will help the burgers stay moist and so will the gentler cooking process.
Coat the outside of the patties with salt and pepper and lay them down in the hot pan. Allow the burgers to cook for about 4 minutes.
Flip the burgers over using a spatula and cook for another 4 minutes or until the burgers are cooked all the way through. Even if you prefer medium burgers, lean meat will taste better cooked well.
Transfer the patties to a large plate, cover them with foil and allow them to sit for five minutes. This will allow the juices to run through the patties and deliver more flavor.
Don't press down on your burgers with the spatula while they are cooking. You will lose valuable moisture and flavor.
Don't poke the burgers with a fork to flip them. This will also result in lost moisture.