Let me first thank you guys from AHT, I am a big fan of your website, which often comes as very useful for a French guy interested in burgers like me.
I started cooking my own burgers and came across what I consider a problem: I don't know how to cook my patties so as to avoid getting too much juice dropping all over my guests' and my own hands when we eat our burgers. Are there any tricks to get juicy burgers, yet not being soaked in meat juice?
Thanks a lot in advance for your wise answers! Ben