Mince up some onion finely and mix it into the burger.

Nancree wrote:
>
> The real secret to making very good hamburgers is this:
> DON'T start with frozen beef patties !!!!
> Two or three generations of people are accustomed to taking a frozen beef patty
> and cooking it, and wondering why it comes out dense and dry. .
> You don't have to discontinue frozen patties entirely. BUT they must be
> defrosted first, fluffed up with a fork, seasoned (salt, pepper and a dash of
> Worcestershire is good) , --and gently patted back together. Don't squash them
> with a spatula while cooking. Turn only once.
> And the best ground round to buy is with 15% fat ! Keeps it moist. Pure
> ground sirloin is disappointingly dry.
> I had a neighbor who kept complaining about all other hamburgers, but loved
> mine. I said, I'll give you a test, here are two hamburgers, tell me which you
> like best. He said, Obviously, it's This one (not frozen)--where did you buy
> the meat?
> When I told him it was the same package of meat, just one was cooked from
> frozen patties that had not been re-shaped--well, he couldn't believe it.
> Some restaurants advertise bigger 1/3 pound burgers, but they pad them with
> bread crumbs,--which doesn't help at all.
> Don't cook frozen patties !!
> Nancree
>
>