Burgers, Well-Done but Still Juicy!
"From America's Test Kitchen. "Adding a panade (a paste of bread and milk paste) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before grilling. Serve the burgers on your favorite buns or rolls. For cheeseburgers, follow the optional instructions below.""
photo by Lakerdog2
- Ready In:
- 18mins
- Ingredients:
- 10
- Yields:
-
4 burgers
- Serves:
- 4
ingredients
- 1 large slice high-quality white bread, crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
- 2 tablespoons whole milk
- 3⁄4 teaspoon table salt
- 3⁄4 teaspoon ground black pepper
- 1 garlic clove (about 1 teaspoon)
- 2 teaspoons steak sauce, such as A-1
- 1 1⁄2 lbs ground chuck, 80% lean
- vegetable oil, grate (for cooking)
- 6 ounces cheese, sliced (optional)
- 4 hamburger buns or 4 rolls
directions
- Heat grill.
- Mash bread and milk in large bowl with fork until pasty (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
- Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.
- Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
- Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, uncovered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.
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Reviews
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Too bad I'm limited on the number of stars! This worked like a charm! My DH will only eats well done meat, and up until now, he's been eating 'hocky pucks' for burgers! Thanks so much for sharing!
RECIPE SUBMITTED BY
I am a mom to 2 boys, ages 11 and 6. My youngest is a cancer survivor, so we enjoy each day given to us! You never know what can happen in your life! I have been in the loan business for over 10 years and I love it. Unfortunately, this economy has put a wrench into my awesome career. After a couple layoffs, I decided I need to do something else for awhile. I am now selling advertising, and it's different! I am thankful to have a job, so can't complain much! I love to cook. I can spend a whole Sunday in the kitchen just cooking away. I love trying new recipes (my boyfriend hates it. Lol. He likes what he likes and would be fine never trying anything new.) I never bake. I think it's because I don't measure. I am a throw-in-the-ingredients until they taste good kind of girl. I LOVE this site(actually, I am addicted to it) and am enjoying finding new things to make everyday!
