RE: Juicy, greasy burgers
I hate to go against the grain, but I do not believe greasy equals taste. Against all traditional advice, I go for the leanest high quality beef I can get. I just cook it differently. I start with half pound beef patties cooked quickly under very high heat to sear and give a good crust to the outside. The interior is pink with a very red but warm center. For buns I use large hard rolls.
This method is not for everyone. I have a brother-in-law that likes crusty on the outside, crusty on the inside, that still swears I was trying to murder him with one of my special burgers. I don't think I helped matters much when I replied I made it especially for you, crusty on the outside but very soft and raw on the inside.
Of course, I do know my method is discouraged by every governmental agency in existence, but I still do persist in it. I have been doing my burgers this way for 40 years and nobody has ever had any illness from them.
Codicil: My brother-in-law and I have not spoken since "the incident" I have gathered since then that he thought I was trying to infect him with "Mad Cow." Little does he know that no heat in existence can kill "Mad Cow" Perhaps I will make a peace offering with buffalo burgers done the same way. Great super-lean meat that does not get "Mad Cow."