The other night I had one of the best burgers I have ever had. It was atleast an inch and a half thick without the cheese or mushrooms. It was loosly formed and was well done yet juices flowed out of it. My plate had a pool of juices in it when I was done.

I can't figure out how it was cooked. I know it wasn't on a grill, but the fact that it was well done with such a large amount of juices has amazed me. I am almost wondering if it was simmered.

Can anyone fill me in on the secret?

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I've seen them use something that resembles a steamer before.
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Cast iron flat griddle covered with a lid but before the lid goes down water or other juices are put under the dome of deliciousness.

:-)
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Juicy in beef is often thought of along the lines of water, but water isn't exactly known for it's flavor, so if it tasted good, it's fat. A high fat content in the meat will do that - keep it moist and then when you bite into it, the juices flow. 75%-79% lean ground beef will gush when packed and cooked on a griddle like that. Flavor could also have been made more "beefy" by using ground chuck rather than ground "beef" (could be anything - trimmings usually) or even seriously amped up by using ground brisket.

A dome lid might have been used to trap the heat to melt the cheese, not sure what effect, if any, it would have on the meat for such a short period of time.

Another "trick" for uber-juicy burgers, although I'm not sure too many restaurants would go through the trouble to do it, would be to stick a thick slice of salted butter in the center of the patty when hand packing it. Oy. Yum. Almost as good as bacon.

Can't say for certain how they cooked it, but there's my 2-yen.
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IMO this is why so many home burger chefs get a dry burger. Everyone is so concerned about their health that they buy very lean ground beef. You can't even find a brisket with a decent fat cap on it in a local supermarket around here. They trim it off so all you ever get is dry brisket. 80% lean is about the best hamburger meet I can find locally. I never get anything leaner than that. Everything in moderation!
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Looks like a steamed burger...from the way the cheese melted.
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I make the best burgers by using cheap, high fat ground beef/chuck. ....$1.59/lb at our local Asian meat market. I cook these medium for myself.
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That looks delicious! :-)
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I'll go with the minority here and say that, to me, it looks like that burger was broiled in a Salamander. Salamander being a kitchen appliance that's pretty standard in most restaurants. Many restaurants use this type of equipment to cook certain items faster than a grill or a regular convection oven.

That's what it looks like to me anyway.
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I'm gonna go out on a limb and say just go back to the place and ask the cook.
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or better yet, just go back and buy another :-)
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:-)

The last time I bought tri-tip in bulk I had the butcher put one of the roasts along with fat trimmings from the others through the grinder twice for me. The butcher said it was about 20% fat, but it looked closer to 30%. Each patty, including the well done ones oozed with juices at about the same thickness as yours, leaving a puddle in their wake. They were awesome. It's all about the fat.

Oh, I grilled them. LOTS of fat, and loosely packed.
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Looks nice. Making me hungry :-)
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I agree with your statement and it looks :-)
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I got into a little debate last Friday with my friend about burgers that got me thinking. He wasn’t a big fan of Ray’s Hell Burger cooked medium-rare with the au poivre preparation. He went on to explain that he was a “burger purist,” so he’d try Ray’s again without the mish mash - Just a “real burger,” he said “cooked medium well.” “Burgers aren’t supposed to be bloody.”
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Says who?
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:-) It's not a burger if it's not bleeding
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Not me.
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Blasphemy!
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No idea how.
God that does look amazing!
My wife makes an amazing turkey burger, not healthy though.
It is sooo juicy and delicious, she won't tell me her recipe.
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