Prep 10 mins
Cook 10 mins
A most requested recipe for juicy burgers, whether you grill or pan fry them. Dissolving the salt and pepper in ice water distributes the spices evenly throughout the meat just as some sausage makers do when making sausage. Cook time depends on how well done you like your meat.
- salt and pepper
- 29.58 ml ice water
- 453.59 g ground chuck
- 2-3 crushed ice cubes
- Dissolve salt and pepper in ice water.
- Use at least 1/2 teaspoon of salt for each pound of meat you use.
- Add spiced water to meat, then add crushed ice and work in gently.
- Form 4 patties and grill or pan fry.
I saw this recipe and I was very skeptical about making my hamburgers this way. This was the best hamburger I have EVER had!! I added bbq sauce lipton onion soup mix and worchestershire sauce. After I made these I called three family members to tell them all about it. Thank you soooo much for such a wonderful recipe. I will always be using this recipe for my hamburgers.
I was completely skeptical, despite the rave reviews. I don't know why this method works, but it does. Delicious.
These certainly were juicy. I too added a couple drops of liquid smoke but otherwise followed recipe as written. Thank you for sharing this recipe with us.