Well-Done Hamburgers on a Charcoal Grill

“This is from Cook's Illustrated Magazine. I like the burgers made with ground turkey or beef. The bread and milk really keeps them from drying out.”

Ingredients Nutrition

  • 1 slice good quality white bread, crust removed and cut into 1/4-inch pieces
  • 2 tablespoons milk
  • 34 teaspoon salt
  • 34 teaspoon ground black pepper
  • 1 medium garlic clove, minced
  • 2 teaspoons steak sauce (like A-1)
  • 1 12 lbs lean ground chuck (or ground turkey)
  • 6 ounces sliced cheese
  • 4 hamburger buns


  1. Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/2 cup). Stir in salt, pepper, garlic, and steak sauce.
  2. Break up meat 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" thick patty that measures about 4 1/2" in diameter. Press center of patty down with fingertips until it is about 1/2" thick, creating slight depression in each patty. Repeat with remaining portions of meat.
  3. LIghtly dip wad of paper towels in vegetable oil; holding wad with toongs, wipe grill cooking grate. Grill burgers on hot side of grill, uncovered, until well seared on first side, 2-4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 4 minutes. Add cheese about 2 minutes before reaching desired doneness, covering burgers with disposable aluminum foil to melt cheese.
  4. While burgers grill, toast buns on cooler side of grill. Serve on buns with desired toppings.

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