Dry Brine Burgers

I’m posting this to share the technique that worked for me. YMMV. Since Mrs. 500 are making healthier choices, we usually pick lean meats over fattier ones. So when we wants burgers, I’m challenged with making ones they are tasty and not dried out. Big challenge for me. Yesterday I think I came pretty close to having a tasty, lean burger. I started with one pound of standard burger meat, 93/7.  Being lean, it came to me that I should dry brine the patties to help retain what little moisture they have. So I also thought, if I make them big then I have a better change of not overcooking them, so I made three patties from the pound. I tried not to overwork the mart as I formed the patties. I then added a generous sprinkling of kosher salt to both side and then wrapped them up and chilled them in the fridge for two hours. When I lit the Egg, I took them out to come to temperature on the countertop. I set the Egg up for raised direct at 400*. Seasoned them with a salt blend and cracked pepper. Grilled them raised for about 15 to 20 minutes total, rotating and flipping. Earlier I caramelized a purple onion in a pan, really cooking it down. During the last 5 minutes, I topped the burgers with the onions, and added three slices of thin Swiss cheese to melt on top of the onions and burger. The burger came out to what I’d call medium, it was pick in the center. It had some chewy bite to it by being lean, but was also moist and somewhat juicy. Not bad for 93/7 ground beef. Mrs. 500 said it was one of the best burgers she’s had in a long time, so that’s a win. I didn’t take any pics because I didn’t think they would turn out as good as they did. So I sharing for everyone that’s challenged with making a decent lean burger.