Juicy Hamburgers With Garlic Panade |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I got this idea from Cook's Illustrated and customized it to suite my family's needs. Adding a panade (a paste of bread and milk) to the meat mixture creates hamburgers that are juice and tender. By making an indent in the burger, you are creating a burger that is flat and evenly cooked Ingredients:
1 slice white bread, crust removed, cut into 1/4-inch pieces |
2 tablespoons whole milk (i have used leftover buttermilk) |
2 teaspoons mccormick's montreal brand steak seasoning |
1 garlic, mashed |
salt |
pepper |
1 1/2 lean ground beef |
4 kraft processed cheese slices |
4 hamburger buns |
Directions:
1. Mash bread and milk in a large bowl with fork until homogeneous (about 1/4 cup). Sprinkle in garlic, steak spice, salt and pepper.
2. Using hands, gently break up meat over bread mixture and toss lightly to distribute. Using fork, lightly mix together until mixture forms cohesive mass. Divide meat into 4 portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4 thick patty that measures about 4-1/2 in diameter. Press centre of patty down with fingertips until about 1/2 thick, creating slight epression in each patty. Repeat with remaining portions of meat.
3. Preheat grill.
4. Cook burgers until done. Add cheese 2 minutes before serving. Tose buns on cooler side of grill, if desired.
|
|