The magic word is fat. Beef is leaner today than it used to be, just as is pork. The key to flavor and juiciness is fat. When you buy ground beef be sure to get nothing less than 20 percent fat, if your aim is a tasty, juicy hamburger. And whatever you do when cooking a burger, keep the spatula as far away from the meat as possible, using it to turn the patties over, only. By the way, that’s often one of the big problems when getting a burger in a restaurant. For some reason, a lot of grill cooks believe it’s important to squeeze all the grease out of the meat, so they take their spatulas and press down as hard as they can.
Oh, I’m not a butcher, but I was reared working in my father’s wholesale meat business.