Well-Done Hamburgers on a Charcoal Grill

Published July 1, 2006.

Why this recipe works:

While developing a well-done hamburger recipe that would still be tender and moist, we opted to pack the patties with a panade, a paste made from bread and milk that's often used to keep meat loaf and meatballs moist. To punch up the flavor in our well-done hamburger recipe, we added minced… read more

While developing a well-done hamburger recipe that would still be tender and moist, we opted to pack the patties with a panade, a paste made from bread and milk that's often used to keep meat loaf and meatballs moist. To punch up the flavor in our well-done hamburger recipe, we added minced garlic and tangy steak sauce.

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Serves 4

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.

Ingredients

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