Mick’s Juicy Tender Seasoned Hamburger

This recipe begins with a “panade” – a mixture of crumbled bread and milk – that keeps the beef moist and tender, even when well-done, by interfering with beef proteins that would otherwise link together and toughen the meat when cooked. This trick was explained on America’s Test Kitchen in the Season 8 Episode “Drive In Specials” and it works very well!

• Ready In: 20 mins
• Serves: 5
• Yields: 5 quarter-pounders

Ingredients

• 1  lb ground beef (lean works fine for me)
• 2  slices  bread, diced into 1/4 square pieces (or equivalent breadcrumbs or crackers)
• 4  tablespoons milk (4 tbsp =1/4 cup, use any %, but real milk)
• 1  egg
• 2  teaspoons  dried Italian seasoning (or 1 tsp dry oregano, 1 tsp dry thyme)
• 2  teaspoons garlic powder (or 1 tbsp finely minced garlic)
• 1  tablespoon  onion flakes (or 2 tsp onion powder)
• 2  tablespoons Worcestershire sauce (or 2 tbsp ketchup or steak sauce)
• 1  teaspoon ground black pepper
• 1  teaspoon salt
• 1  teaspoon  cajun seasoning (optional)
• 1  pinch cayenne pepper (optional)

Directions

1. Dice the bread into ¼” squares and place in a mixing bowl large enough to handle all the ingredients. Sprinkle the milk on them to moisten, and mix by hand to coat all the bread with milk.
2. Break up the ground beef into small pieces and add to the mixing bowl along with all the other ingredients, making a depression in the mixture for the egg and scrambling it a little bit by hand before mixing it all together. Mix gently by hand until all materials are roughly evenly distributed, about a minute or two.
3. Form the mixture into four or five round or square patties. The center of each patty should be slightly thinner than the outsides since it will fatten on cooking. Place them in a lightly oiled frying pan and press down on the middle to form the desired depression.
4. Heat on a low or medium-low flame until each side is browned, about 4-5 minutes each side. Add cheese the last minute if a cheeseburger is desired.