Juicy hamburgers has to do more with the fat content in the meat.
If you fry or grill lets say, 90-10 that would be 90% lean 10% fat, you'll end up with a dry burger.
If you were to use 75% lean 25% fat, you'll end up with a juicier and actually better tasting burger.
Fat is what makes us the residual moisture that left in the burger after cooking.
The water that is naturally in burger, quickly steams away leaving the fat to be the moisture agent.
Also, while cooking the burger meat, never press down on the patty once it has been browned on both sides; doing that would be forcing out fat/moisture and leaving the meat dry as cardboard.
For best results, make your patties about 1/2" thick, and press the center in a little bit, this will help to keep the burger flat while cooking.
If you like well done burgers, the brown on each side, and move to a less hot area of the grill to finish the cooking process.
About 10 minutes each side, or when you push down gently on the burger, the juice runs out clear.
I hope this helps, good luck.
Been cooking for over 50 years.
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(I have tried some of these and they all are good and juicy)
fry the chopped onion (with butter & a little garlic)
add to the minced meat, add seasoning, mix it up with your hands
shape into balls, flatten them, fry them gently for a few minutes, turning them over to do each side.
fry some sliced bacon
sliced tomato & shredded lettuce
put a burger & slice of bacon in a bread roll or bun, add a slice of cheese
add a slice of tomato & few bits of lettuce.
It helps to mix in some applesauce. Don't handle them more than you have to when shaping them because that makes them tough. Don't press down on them when they're cooking because that only squeezes juice out and makes them dry.
Now you need good fries to go with them. There's a trick to that, too. Google Belgian fries. You won't regret it.
Three meats, buy meatloaf mix where you buy your ground beef. It's beef, veal, and pork. Mix together with salt and pepper and Worcestershire sauce. Form into patties 1" thick, and grill until slightly pink inside.
Do not make hamburgers with egg or breadcrumbs, that's meatloaf.
I grind my own hamburger using a good chuck roast or round roast with a decent amount of fat. I make them really thick and don't season them first. Just a bit of salt, pepper and garlic powder while they are cooking. Don't press on them while cooking.