Add This Spicy Ingredient To Ground Beef For A Burger That's 10x Juicier

If you're looking for a burger patty that not only has a bit of kick, but also plenty of juice, you need 'nduja, a legendary Italian sausage. It is not only extremely flavorful, but also quite high in fat and moisture, making it a perfect addition no matter how you like to cook your burgers.

'Nduja is technically a type of salami, except it's far more decadent and incorporates a hefty dose of Calabrian chili peppers for next-level taste. Its high fat-to-lean meat ratio makes it perfect for introducing more moisture, even in small amounts. Even if you only have exceptionally lean meat on hand, one part 'nduja to four parts beef keeps your patties tender and juicy, and even helps develop a better crust.

The idea is similar to many meatball recipes from around the world that incorporate both pork and beef. Whereas beef provides body and a hearty texture, pork can provide extra fat, flavor, and moisture, working together to cook up something truly delicious. The peppers also create a slightly savory and spicy flavor profile that, while immediately noticeable, isn't so overwhelming that you might need to change up your preferred toppings. Each bite will drip with flavorful juices that mix with your condiments for the most moisture-rich burger possible.

Incorporating anything into a burger is a bit of a tightrope walk. You want to disperse your ingredients evenly but not work the muscle fibers so much that your patties end up dense or tough. 'Nduja's texture makes this quite easy, but you'll want to be careful about what type of meat you add it to.

Since it has a spreadable, pâté-like texture, working 'nduja directly into the meat is quite easy. Whether you mix it in thoroughly or squeeze pinches into already formed patties for pockets of flavor, you get plenty of fatty juices. Still, if you're worried about overworking your patties or want to add the salty meat at the very last minute, 'nduja is typically safe to eat right out of the package. Treat it like cheese and add a dollop after flipping your patties, letting it melt over the whole thing for a juicy entree.

If you want a custom burger blend, you have to be mindful of the proper fat-to-meat ratio. 'Nduja's exceptional fat content means it's best to add it to already lean blends so you don't end up with anything too greasy. The leaner your beef, the more 'nduja you can incorporate, so it's a balance between how much of its flavor you want included. Something that's at least 85% lean is ideal, letting you incorporate enough to taste without adding so much that you can't appreciate the beef's natural flavor.