The key to a juicy, flavorful burger? Making friends with your butcher or meat department folks at the supermarket! You're going to be asking them for a couple of favors when you're craving a juicy burger. What you're looking for is freshly ground beef, not the stuff that's been sitting on the shelves for weeks; you need beef that has a 70 to 30 ratio of meat to fat, is coarsely ground and is made from pieces of beef you can inspect for freshness. Ask your butcher to grind equal parts brisket and sirloin or do it yourself with a food processor. Cut the meat into 1-inch chunks and freeze for about 20 minutes, then throw it in the food processor, processing for 12 to 15 seconds until you get a consistency that is reminiscent of chopped meat. Don't grind it as fine as they sell it at the store or else your burger will be mealy. Pomegranate molasses can be found in the international aisle of specialty supermarkets and at Middle Eastern markets.