How was this burger cooked?

[MikeyC]

Originally Posted by T.G

Juicy in beef is often thought of along the lines of water, but water isn't exactly known for it's flavor, so if it tasted good, it's fat. A high fat content in the meat will do that - keep it moist and then when you bite into it, the juices flow. 75%-79% lean ground beef will gush when packed and cooked on a griddle like that. Flavor could also have been made more "beefy" by using ground chuck rather than ground "beef" (could be anything - trimmings usually) or even seriously amped up by using ground brisket.

IMO this is why so many home burger chefs get a dry burger. Everyone is so concerned about their health that they buy very lean ground beef. You can't even find a brisket with a decent fat cap on it in a local supermarket around here. They trim it off so all you ever get is dry brisket. 80% lean is about the best hamburger meet I can find locally. I never get anything leaner than that. Everything in moderation!