Here’s a recipe that I always use for grilled hamburgers. It’s a combination of America’s Test Kitchen Well Done Hamburgers recipe and Weber’s Hamburger recipe from Chef Jamie Provence. The burgers have really good flavor and are very juicy.
Well Done Grilled Hamburgers
Ground beef that has a panade (a paste made from milk and bread) added to it, creates juicy burgers even when they are cooked to well done.
Serves 4
1 slice of white sandwich bread. Remove and discard crust, dice bread into 1/4-inch pieces (about 1/2 cup of bread cubes)
2 Tbs whole milk
1 Tbs ketchup
1 tsp basil
1/2 tsp thyme
3/4 tsp table salt
3/4 tsp ground black pepper
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco red pepper sauce
1 tsp granulated garlic
2 tsp A1 steak sauce
1-1/2 pounds of 80 percent lean ground chuck
4 hamburger buns
Using a fork, mash milk and bread in a large bowl until fully mixed. Mixture should equal about 1/4 cup. Mix the remaining spices into the bread/milk mixture. Mix well.
Crumble raw ground beef into small pieces and add to bread/milk/spice mixture. Lightly mix, with your hands, until meat/milk/bread mixture is uniformly mixed and will hold together when forming a patty. Divide meat mixture into four equal pieces and form burgers.
Grill until internal temperature of each burger is 170F. Don’t press down on burgers while they are cooking.