We’ve all seen that all beef burger, all dried out, once it hits the bun. Why does it happen? The problem is that fat is moisture and flavor; most prepackaged burgers or grocery store beef grinds are Lean to Extra Lean, which isn’t burger friendly. Take cardboard off the menu with a blend of 50% ground beef and 50% ground pork. The fat content within the pork will take your burgers from crunchy to juicy.