[Joe 6-pack]

"I find that my George Foreman grill squishes every last drop of juice out of everything and they become DRY. "

I had that problem when I first bought mine a few years ago...then I realized it was because I always bought the leanest ground beef I could find.

I think if you try 80/20 or even 70/30 you'll find that problem goes away. At least it did for me :-)

[Netizen]

That doesn’t explain the dry steaks and chicken? With my 3 1/2 quart grill I can still use the 93% lean and still have the tasty, juicy, quality burger. I use ground sirloin. The better the quality to lower the risk of ecoli and we like our burgers med, not well done so quality matters. I think that is why some of these gourmet burger joints have such good burgers, they are using a higher quality meat.