The recently much publicized blueberry hamburger (purpose of blueberry addition to make burger more juicy) was just featured (tried/tasted) on Today show this morn with judgment that blueberry addition (totally pureed or left with little pieces, per the individual’s preference) of the recommended 5 per cent of meat quantity did make for a good juicy burger with blueberry taste indistinguishable. Chef also stated that other fruits (mentioning specifically dried prunes and cherries) could be added and in fact were now in many school lunch program burgers. I was surprised when chef stated blueberry addition was only 5 per cent, for thought I’d read something earlier indicating much greater quantity of berries in the burgers. This amount makes more sense and might be good, to me at least, even if result was a bit of the berry flavor, for I like fruits/fruit flavors with many meats. Guess the berry addition is based on same thought as the water or butter additions to burgers, both of which seem a bit easier than the berries. But I’ve never really found any such additions necessary to get a good juicy burger. I agree with above comments that meat should not be super lean and with topferment’s recommendation for toasting the buns in the skillet. That surely adds to the total flavor, even if it makes eating a bit messier (but a good burger is already so messy that little addition of messiness is immaterial; messiness is just part of the good burger eating experience).