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The Juiciest Lean Beef Burgers

The Juiciest Lean Beef Burgers

Tips for making the juiciest lean beef burgers from a 3rd generation beef burger grill-master.

Tips from a 3rd generation burger flipper: Juiciest Beef Burger |

{Disclosure: As a co-owner of The Recipe ReDux, I was compensated to manage this recipe contest and am not eligible to win prizes. But as obvious from this post, I’m a life-long lover of beef. Thoughts and opinions are my own.}

I was blessed to see – from the very beginning – where my food comes from.

I grew up on a cattle ranch in Montana.

Our land – which is still in the family – is surrounded by the soaring Bitterroot Mountain Range of the Rocky Mountains. It’s so remote that the larger town where we did our grocery shopping was two hours away; we only ‘ran to the store’ once a month. So, we raised and grew a large portion of what we ate.

Dad planted a large vegetable garden including carrots and potatoes that were stored for the winter in a real root cellar (Wizard-of-Oz-style with large outside doors that opened to descending steps into a dank cavern.) Dad also raised corn, beans and peas which Mom froze in one of two large chest freezers. Mom canned pears, raspberry jam and apples from our orchard; those Mason jars were also line up in row in the dark root cellar.

We got our milk and eggs from Selma, a neighbor.

As for the beef, Dad and my uncles raised Red Angus cattle. We had thick-sliced roast beef sandwiches on homemade bread for lunch – and ground beef was also in every casserole creation imaginable for dinner.

Learn the tips to make the juiciest burgers with protein-rich lean beef - For more #Healthy Kitchen Hacks follow @TspCurry

And that’s why I’m pretty excited The Beef Checkoff is sponsoring this month’s recipe challenge for The Recipe ReDux.

Today’s beef ranchers work really, really hard to produce the protein-rich beef that’s available today. I’ve also been pleasantly pleased to observe how much the beef industry has recently progressed toward meeting the consumer demand to produce more sustainable and leaner high-quality beef.

Most cuts of lean beef have 25 g protein + 36% of recommended zinc +  12% recommended iron AND only 150 caloriesHere’s my favorite infographic of beef nutrition.


Tips for making the: Juiciest Lean Beef Burger

And Grilled Lean Beef Burgers are one of my most-requested meals; here’s how to keep lean ground beef moist and juicy:

  1. Caramelized onions are your secret weapon to keep every bite of burger moist
  2. Worcestershire sauce adds rich unami flavor along with just the right amount of salt. (Did you know Worcestershire sauce contains unami-bomb anchovies?!)
  3. Hand-mix to avoid over-mixing. It was Mom (who grew up on a cattle ranch in North Dakota – and is a third generation beef burger maker!) who taught me this.  Mixing with your hands is especially important for today’s leaner beef.

These Juiciest Lean Beef Burgers are delicious topped with grilled mushrooms, quick summer pickles or however you like to top your favorite burger.

Tips for making: The Juiciest Lean Beef Burger via @tspcurry #AD #RecipeReDux Click To Tweet Print
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Tips from a 3rd generation burger flipper: Juiciest Beef Burger |

The Juiciest Leanest Beef Burgers

  • Author: by Serena Ball, RD
  • Yield: 8 burgers 1x


Tips for making the juiciest burgers using 95% lean beef.


  • 1 tablespoon canola oil
  • 2 large onions, chopped
  • 2 pounds 95% lean ground beef
  • 1 1/2 tablespoons Worcestershire sauce
  • Ground black pepper to taste


  1. In a large heavy skillet, heat oil over medium heat. Add onions and cook, stirring, 5 minutes. Cover, lower heat to medium-low, and cook 15 minutes until onions are soft and beginning to brown. Remove from heat and cool slightly.
  2. Place ground beef in a large bowl; add cooked onion and Worcestershire sauce. Mix to combine with your hands. Form into 8 patties; press each patty together firmly. If they are not pressed together firmly, they will fall apart on the grill.
  3. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

How do you like your burger? What are your “must-have” toppings?

For more deliciously lean, protein-packed recipes, check out these from The Recipe ReDux members:

Jessica @ Nutritioulicious

Friday 7th of August 2015

I don't think I knew you grew up on a cattle farm, but how amazing! And what a window into how you became such a fabulous cook! I love your tips for making lean byrgers that stay juicy. I have a similar recipe of my own, but I have never caramelized the onions - I must do that next time! I like my burgers topped with my homemade tomato jam. It's never the same for me without it!


Tuesday 4th of August 2015

These burgers are awesome & taste yummy!

Cassie @ Almost Getting it Together

Tuesday 4th of August 2015

Is it weird I'm insanely jealous you grew up on a cattle farm in Montana? What a magical life! And um are those bagel buns? They look so good!!

Kelly // The Pretty Bee

Monday 3rd of August 2015

These sound just wonderful! So flavorful.

Serena Ball

Monday 3rd of August 2015

Thanks Kelly! These burgers are flavor bombs. (:


Monday 3rd of August 2015

Serena- what a great post! I totally can picture your ranch in Montana- it reminds me of the farm from Sugar Grove, IL where my husband grew up. Though the days of their cattle farming have come and gone, I miss living in town where my mother in law would give me endless baskets of fresh tomatoes, onions, potatoes and apples. If only the drought out here in San Diego would cease and we could have a garden again!

Serena Ball

Monday 3rd of August 2015

Oh I could cry for you - no garden?! Here's hoping for Elnino! We have friends in Cali who said rain is predicted soon? Thanks for your kind words. (:

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