Wow, who would have thought some soggy bread would make burgers so moist!?! I steer clear of making burgers because I am always terribly disappointed when I make them, they are so dry. This is MAGIC!! I used two slices of plain white sandwich bread, the milk and instead of real onion and garlic,(time crunch) used a sprinkle of Lawry's season salt and some freshly ground pepper. I mixed in 1 1/4 pounds of ground sirloin that I had left over from another dish and made 3 patties. I was so pleased with the texture and juiceness, I still can't believe it. Thanks so much for this great little trick, I will definately be making these again soon.
I was completely hesitant to mix SOGGY, mushed bread into my burger meat... It felt gross, and looked gross... But man OH man... I'm a believer now!!! The burgers were just so perfect!!! SUPER juicy and moist and full of flavor! I didn't even notice the bread in my burgers. You don't taste it, smell it, feel it or anything!!!! These are the most delicious burgers I've ever made myself. I'm never making my burgers any different again! Thank you Bubblegum!!!
This makes pan fried burgers taste like heaven! I recommend eating it all and not letting anyone have any of it. MMMM...Good!
Delicious juicy burgers!! I have never done this before for a pan-fried burger and it really makes a difference in the moisture and juiciness!! I used a Thomas honey wheat English muffin and whole milk. Then I threw in salt and pepper with crushed, dried jalapeno and aleppo pepper that I got at Penzey's. I topped with mild cheddar cheese and all the trimmings!! These were really great, I will always make pan fried burgers this way now, thanks!!!!!!!!
Yum, delicious! I thought that the burgers might end of soggy and falling apart, but nope! Moist, firm and juicy.
Very, VERY neat trick! Just made burgers for tonight (had to halve the recipe as I only cook for me and my husband) and it came out SO juicy and tasty!
OMG this was great!!! The bread and milk really gives the burgers some juice...can't believe it :-)
Best. Burgers. Ever. Pan fried and heavenly. I used all dried seasonings (as opposed to minced fresh garlic and onion) which included salt, pepper, basil, onion powder, granulated garlic, thyme and some Emeril's Essence. I cubed 2 slices of whole grain bread and mixed with 3 T. milk, then mixed the meat and seasonings and formed into patties, which then hung out on the counter for about a half hour before I was ready to fry them. I tried two skillets, and I have to say that cast iron is king. (Stainless steel produced a great burger, too, but the outer crust was a tad less fabulous.) Med-high heat, about 4 minutes per side. We just couldn't believe how delicious these burgers tasted. This is a winner, winner, winner! Thanks for posting!