We’ve been flipping up a storm at the backyard grill, making burgers from a variety of meats (and in one case, a vegetable).
The first suggestion: Use high-quality, relatively low-fat beef, but add some fat, working from the inside out. Putting a pat of herb butter inside the uncooked patty makes the interior moist while adding flavor.
The second suggestion: Skip the beef and go with bison for a full, meaty flavor. Bison has about a third less fat than 90 percent lean beef, however, so it, too, can benefit greatly from some added ingredients. We recommend adding one egg for every pound of ground bison — and flavoring it with just a touch of shallot and Worcestershire. Other flavorings would work equally well, so experiment with your favorites.
The third suggestion involves moving beyond red meat. Turkey burgers are generally lower in fat than beef burgers, but be careful: Not all ground turkey is created equal. Look for a label that specifies lean ground turkey breast, with no dark meat or skin added.
And finally, for the fourth and fifth suggestions, consider dropping the meat altogether. Make a burger out of fish — a tuna burger, for example — or take advantage of the fact that a portobello mushroom cap cooked on the grill looks a lot like a burger patty.