Does adding water to hamburger really make it juicier?

A couple of months ago we heard from someone that for a juicier hamburger to add cold water to the beef before grilling (1/2 cup to 1 pound of meat).  It sounded interesting to us, but we also questioned what would happen to the texture of the burger.  Overhandling hamburger will result in a firm, compact texture after cooking.  So this week we have been working with it and doing some taste tests.  Originally we tried using the 1/2 cup to 1lb which was suggested.  When mixing the meat we found the consistency to change to look like a meatloaf.  We like a burger with a crispier coating on the outside so we heat our grill to around 500 degrees before placing them on the grill.  While in the taste test the water added burger was seen as being juicier, it did not crisp on the outside and the texture of the meat was different.  We then tried it with 1/4 cup of water to 1 lb.  This had a better texture, but still did not get a outside crust.  Has anyone tried this method and would like to tell us their experience?


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