RECIPES: Recipe Details

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Jen's Juicy Burgers

I make these burgers for my family all the time and they love them. The key is not only in the ingredients, but in how you grill them. Searing them is the best way to seal in the juices.


*1 1/2 lbs. Ground Round or Ground Sirloin (Ground Round makes a juicier burger, Ground sirloin is the healthiest choice. I have purchased 3/4 lb. of each and mixed them in the past)
*Steak Seasoning
*1/4 cup Whole Grain Dijon Mustard
*1/4 cup Worcestershire Sauce + more for drizzling
*1/4 cup Olive Oil + more for drizzling


Divide Ground Beef into 4 equal parts and patty out burgers (I use a Tupperware hamburger press) Season both sides of each burger with salt, pepper and Grill seasoning. In small bowl combine Dijon mustard, worcestershire sauce and olive oil. Spread equally over both sides of burgers in a non-metal dish (I use the tupperware season serve container). Drizzle more olive oil and worcestershire sauce over burgers and cover. Refrigerate for at least 2 hours. Pre-heat grill or grill pan on high heat. Sear burgers to seal in juices. Reduce heat to med./high and cook 4-5 min. (for medium-well) on each side depending on thickness and desired doneness. Remove burgers and top with your favorite toppings. Our favorites are Sharp Cheddar and Applewood Smoked Bacon with Lettuce, Tomato, Ketchup and Mayo; Swiss Cheese and Sauted mushrooms or Pepper-Jack and Haystack Onions with Dijon Mustard.


Cooking time does depend on the grill temperature, thickness of burger and desired doneness. Onion can also be minced and mixed into the ground beef before being pattied to add extra flavor. The onion also helps to hold in the beef's moisture.