I'm developing my menu for my food truck. Of the items is a thighburger.
I skin and bone-out the chickens' thighs (save the skin to make de-lish chicharrones), then course-grind the meat.
I apply my magical herbs and spices, eggs to bind, some flax seed, and a touch of olive oil for some fat content.
When I throw them on my grill at home, I get no sizzle. When I throw them on the lava rock chargrill at work, they don't sizzle.
Neither do they drip juices. This is a particularly annoying fact, as I use the running juices to determine when burgers are done cooking.
I am forced to cheat; I sacrifice the largest patty by cutting it to check the center, this lets me know when the rest are done. This makes me feel horrible.
They come out good. Tasty. Wonderful. But they lack a touch of juicy. They are not dry, but they don't sweat. I believe the juicy is a major part of the beauty of the burger.
So, how do I get them juicy? How do I make them sizzle?