Why You Should Put An Ice Cube In Your Burger Patty

Everyone has their own method when it comes to their secret ingredient for a burger. Some swear by breadcrumbs, and others say the addition of a bit of butter will intensify the juiciness of a burger.

But there's one addition to a burger patty which will enhance the juiciness of a burger without changing the flavor at all, and it's significantly healthier than the use of butter as well. All you have to do is add an ice cube. This isn't just a cooking tip from anyone — it came straight from Master Chef judge Graham Elliot, who shared this helpful trick with Fox News.

If you tuck an ice cube in the middle of your patty, it will melt as the patty cooks. The water produced will be absorbed by the rest of the burger, keeping the meat moist as it cooks, rather than it drying out.

There are a couple of pitfalls to watch out for, though. The first is that, given the size and shape of most ice cubes, your burgers are going to need to be quite thick for the meat to totally envelop the cube. If your burger is too thin, it will leave parts of the ice cube exposed, and once it melts away, it will lead to an odd and deformed looking patty.

The other thing to keep in mind is that you will have to cook your burger to a high enough internal temperature for the ice cube to melt. If you like a rare burger, this method may not be for you. Pieces of meat cooked rare are often described as being "cool" in the middle, and if your burger doesn't cook all the way through, you might find yourself biting into a piece of ice. Not a fun experience, especially if you have sensitive teeth.

Want to take your burger game up a notch? Try our copycat In-N-Out burger recipe or Gordon Ramsay's burger recipe that uses brioche buns and Monterey jack cheese.