Making beef kebabs can be tricky, as they tend to break easily but according to what I have experienced is that the only thing that matters the most when it comes to making a juicy beef patty is the QUALITY of MEAT. That’s it.
So I had 2 pounds of 80/20 ground beef (80% lean beef to 20 % fat), which makes the patty juicy.
I took half of the ground meat.
Put in only salt, black pepper and ginger garlic. Formed patties and put them on the iron skillet to cook on very high heat. Remember, we want juicy fried patties, not boiled (low heat will boil your meat).
In the other half, I put in the red chili powder, cumin powder, salt, ginger garlic paste, a spice mix, which I made by grinding some whole coriander seeds, chili flakes, a tiny bit of ajwain (caraway seeds), along with the onions and green chilies (yes you can add all kinds of chili you have on hand). Formed the kebab patties and put them on preheated iron skillet on high heat. You can place a tomato on top if you want (optional).
Both the concoctions, resulted in some really juicy patties.
So, my experience says, that you need a good quality ground beef and patties need to be fried on very high heat, which will yield some very good results.
Fusion Tales 