Monday, August 15, 2011

Well done burgers, done well

Our Sunday dinner this week was a success - I created a slider bar with beef burgers, veggie patties, crab cakes, and sliced steak.  Everyone brought salads to share.

We do have a little family controversy - full size burgers or sliders?

I like sliders because you can try 2 or 3 different kinds. But a few of my sons think it's too hard to build a burger full of toppings on tiny little buns.

Either way - this hamburger recipe is fabulous.

It's from America's Test Kitchen

Well Done Burgers, Done Well

Serves 4
(I doubled this, plus I served 8 small veggie patties, 2 crabcakes, and one strip loin steak - and we perfectly fed 8 adults and 10 children)

  • 1 large slice high-quality white sandwich 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 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
  • 2 teaspoons steak sauce , such as A-1
  • 1 1/2 pounds 80 percent lean ground chuck
  • Vegetable oil for cooking grate
  • Hamburger buns or rolls
Mash bread and milk in large bowl with fork until homogeneous (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 (for burgers - 8 or more for sliders).

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 (or smaller for sliders). 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

Cooking instructions (adjust if making sliders):

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

Also be sure to see our recipes for burger sauce and homemade buns.

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