Lately you’ve been making burgers with extra-lean beef or turkey, but they just don’t turn out as juicy and delicious as your usual recipe. Next time, add some finely grated onions (and any onion juice that forms) to the meat before shaping into patties (use about half an onion per pound of meat). The onion will melt into the meat as it cooks, adding moisture and savory flavor to the burgers.
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