Draining the blood from burgers before cooking is not a common or recommended practice. In fact, there is usually very little blood present in commercial beef burgers or ground beef. What may sometimes be mistaken for blood is actually a mixture of water and myoglobin, a protein that gives meat its red color.
When meat is ground, the cell walls rupture, and the myoglobin is released, binding with water to create a reddish liquid that some people associate with blood. However, this liquid is not blood in the conventional sense.
If you're concerned about this liquid or want to reduce excess moisture, you can follow these steps:
Pat dry the meat: If you notice a lot of liquid on the surface of the ground beef, you can gently pat it dry with paper towels before forming the patties.
Use leaner meat: Leaner ground beef usually releases less liquid during cooking. Choose ground beef with a lower fat percentage if you want to minimize excess moisture.
Preheat the cooking surface: Before placing the burgers on the grill or pan, make sure it's preheated. This helps sear the meat quickly and lock in the juices.
Don't press the burgers while cooking: Avoid pressing down on the burgers while they're cooking as this can cause the juices to escape and result in a drier patty.
Rest the burgers: After cooking, let the burgers rest for a few minutes. This allows the juices to redistribute throughout the meat.
Remember, overcooking the burgers can also lead to dryness, so it's essential to cook them to your preferred level of doneness while still maintaining juiciness.