Stovetop Well-Done Hamburgers

Published January 1, 2007.

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 meatloaf 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 meatloaf 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) 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 cooking. Serve the burgers on your favorite buns or rolls.

Ingredients

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