Lol I read it on the internetā¦
I've tried everything and my burgers are still hocky puck dry! š
Moo
(Not a cow)
#24
Canadian food safety also recommends 160F, and although I have never checked the temperature mine are always barely pink or cooked through, so I think Iām probably in line with the guidelines.
They will not serve you a rare burger in Canada if you ask for one, but you might get one by mistake from a bad cook.
I changed my hamburger making skills to use those two tips from your list and made a huge difference. I used to like the flattened skinny burger, like a McD, or 5Guys, so it would cook quicker, but now I take my time, cook in the frying pan, on medium low heat, say 5 or 6 minutes on each side, then add cheese, and let them stay in the pan till the cheese melts and then let them sit for 5 minutes on a plate.
To be specific, that would be My Dinner Plate. ;).
Nice, thick and very juicy when eaten at the time, but the next day, dried out like yours. Maybe add butter when you nuke or fry the next day, but fresh is always best.
Pucks break teeth, dried out burgers, not so much.
KetoDad2020
#25
I make a lot of homemade burgers including these last night. No egg, no binders, no salt in the mixture just some garlic powder, onion powder, smoked paprika and pepper. I BARELY mix it in and a very light touch forming patties. I sear one side then flip and 2 minutes later move to indirect heat until my thermapen says 140 and off they come. Very moist and delicious and whole family devours them.
KetoDad2020
#27
Means I move them all to the side of the bbq with heat off underneath them and leave the furthest burner away on high and close the lid. Maybe 400 degrees in there for another 5-8 minutes, checking temp every couple of minutes. Nobody in my family loves too much black char on their burgers so this method cooks them perfectly without turning them into black hockey pucks.
Keto6468
(Karen)
#28
Also some people put chopped bacon in their burger. I think itās called a squeal burger
Beachbum
#29
Thereās a butcher in Nashville and he grinds up raw bacon into his ground beefā¦ makes the best burgers in the worldā¦
I just made meatballsā¦ I was surprised at how soft they wereā¦ theyāre usually hockey pucksā¦ but this time, I added ground pork rinds, grated Parmesan cheese and 1 egg. Surprisingly, they were soft, didnāt fall apart but were really, really goodā¦
(In case you want to try your hand at meatballs)
PaulL
(You've tried everything else; why not try bacon?)
#30
Hockey being the national sport of Canada, Iām not surprised that health recommendations encourage Canadians to cook their hamburgers into hockey pucks. Canadians may enjoy eating hockey pucks, but us lesser mortals, not so much. If you trust your meat source, you donāt need to overcook your food.
The salmonella problem in the U.S. has resulted in recommendations to fry eggs until they are in a similar state of inedibility. Probably about thirty years ago, now, the Health Department of the State of New Jersey ordered all restaurants in the state to cease cooking runny eggs; the yolks had to be cooked solid. The Governor said nothing explicit about this decree. Instead, he gathered a crew of reporters, took them to a diner, and ordered runny eggs, which he ate with gusto. That was the end of the matter.
Anthony_O_Connor
(Anthony O'connor)
#31
Kiss principle. Keep it simple stupid. Good quality grass fed organic beef cooked in an air fryer to 130 depending on the size of your burgers. I cook 5 oz. patties to 130 and let them rest for a minute or two depending on how hungry I am. Good eating.
Bobt
#32
Iāve found angus need to make a better burger. Also grill them and donāt flatten them. Just let them be and flip once and when done they will have more flavor.
kaclp
(Kristen Ann)
#33
Well Iāve made two more attempts, cooking the burgers for much less time and then wrapping them in foil and letting them sit. The first attempt was a big improvement. I wouldnāt say they were juicy or moist though, just not hockey puck dry! The second attempt, I did the same thing but they were raw in the middle.
Tami_Proctor
(Tami Proctor)
#34
I grind up mushrooms in my food processor and add in place of bread crumbs in meat balls, I do add a egg as a binder. Itās been a while since Iāve made them and I donāt usually measure. I typically bake them. They turned out really moist and my family prefers them to our traditional Italian meat balls.
You may want to try this with hamburgers.
atomicspacebunny
(Bunny)
#35
Love my air fryer, always thinking of new ways to use it.
Did some ribeyes in it too, came out perfect! 
CatsAreAwesome
#38
Mix in Grated BUTTER ?.. im no chef thoughā¦ i eat chicken out of a canā¦ haha .
https://www.thekitchn.com/burger-patty-recipe-259076
Prancing_Pony
(Prancing Pony)
#39
Iām super lazy, I mix up minced beef (ground beef) with an egg, garlic, herbs, and maybe a little diced onion, shape it by hand to 15cm/ 6" diameter and placed on parchment paper on a baking tray. Then bake them at 180c/350f for 25mins. If you want flip them half way through so both sides are crispy. The inside remains moist and in thicker ones slightly pink.
barns
(John)
#40
if you cook on a webber style briquettegrill then get a nice bed of coals going pretty hot. meat on close lid for 5 min open lid flip wait a few seconds till you see the coals start to glow again then lid on for 5 more min. pull off let stand a few then enjoy. you dont need a deep bed of coals just a nice even across the bottom one. also dont open the lid while cooking except to flip. very important. If you cook on the stove in a pan you can do pretty much the same way but use a pan lid to cover the burgers. this gets the burgers cooking both sides at the same time. I dont mean to just put a lid on the pan I am saying to put a lid in the pan over the meat. personally I prefer the bbq.