For moister burgers, use ground meat that's coarsely rather than finely ground. If you don't like getting your hands messy when making a hamburger mixture, put the ingredients in a large, zip-closure plastic bag, seal, then squish the contents together just until well mixed. Don't overmix a hamburger mixture or the finished patties will be dense and heavy. For jucier, more flavorful burgers, add 2-3 tablespoons of tomato or vegetable juice, beef broth or other liquid to each pound of ground meat. Since bacon and ham are salty, don't add as much salt as you normally do.
Restaurants grill their burgers over wood for a reason.
Use a light aromatic smoking wood, like Woodbridge Vintage Chips, while grilling for a memorable cookout and extraordinary burgers. Add on nutrition and cut on meat consumption by substituting 1 cup of lighly sauteed, finely grated potato or carrot for a quarter pound of the meat. After you've seasoned your meat mixture, fold in 1 stiffly beaten egg white for each pound of meat. The cooked burgers will be light and juicy. If you dampen your hands with water while forming patties, the meat won't stick to your fingers.