After years in pursuit of the perfect "bar burger" we can do at home, this is it! And not for the "dietary" faint of heart.
By Jennifer Segal
These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.
What you need
- 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
- 1/3 cup milk
- 2-1/2 teaspoons kosher sal
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1-1/2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 3 pounds 80 to 85% lean ground beef
- 3 scallions, very finely sliced (optional)
- 8 hamburger buns
Instructions
Preheat the grill to high heat.
- In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste (panade). Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
- Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined.
- Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across.
- Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
Oil the grilling grates.
- Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes.
- Flip burgers and continue cooking for a few minutes more until desired doneness is reached.
Before serving, toast the buns on the cooler side of the grill if desired.