How can a frozen mass produced burger turn out this juicy when cooked? If I make a ground chuck or high fat content ground sirloin burger it is never this juicy if it is even juicy at all. How do they get these things so juicy Im not sure if you live in a city with a burger place called Hoppdoddy but their burgers and turkey burgers are the exact same way. Meat Just full of juice. What is the secret?