Adding mayonnaise to homemade burger patties can make them juicier and more flavorful, according to food writer Camille Berry. The technique is even taught at culinary school.
Why Mayo Works
Mayonnaise introduces additional fat into the beef mince, which makes the meat taste considerably juicier. The fat becomes liquid at a relatively low temperature, and it also helps the burger develop a deeper brown color on the exterior.
Jeremy Yoder, culinary editor at ThermoWorks, explained to Simply Recipes: "By displacing water at the burger's surface with fat rather than boiling the water away, you can heat that fat and therefore brown the meat more evenly because of the additional oil in the mayo."
Beyond texture and appearance, mayo can enhance flavor. Since vinegar is commonly an ingredient in mayonnaise, it can introduce a subtle tang that counterbalances the meat's natural richness.
How to Add Mayo to Burgers
Only a small amount is needed: one tablespoon of mayo per pound (roughly 450g) of beef mince. Mix it in carefully, as overworking the mince will result in a dense, tough burger.
Mayo can also be used when grilling other lean proteins, including chicken, turkey, or game.
