Mastering Technique Basic Burger or Cheeseburger

There is something novel in this burger—ice water. As discussed in the section on ground meats, grinding forces most of the moisture out of the meat. Adding more fat helps to restore some of the perception of juiciness, but for those who want less fat in their hamburger this is not an option. We opt for using burger with a moderate amount of fat (15 percent) plus some water. As the burger cooks, the fat melts and the water steams, helping the bu