Prep 10 mins
Cook 15 mins
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
- 1 slice white bread, crust removed, cut into 1/4-inch pieces
- 29.58 ml whole milk (I have used leftover buttermilk)
- 9.85 ml McCormick's Montreal Brand steak seasoning
- 1 garlic, mashed
- 2 lean ground beef
- 4 Kraft processed cheese slices
- 4 hamburger buns
- Mash bread and milk in a large bowl with fork until homogeneous (about 1/4 cup). Sprinkle in garlic, steak spice, salt and pepper.
- 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.
- Preheat grill.
- Cook burgers until done. Add cheese 2 minutes before serving. Tose buns on cooler side of grill, if desired.