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Juicy Steakhouse Burgers

Featured in the Honolulu Star-Advertiser on June 28, 2017.

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Ingredients:

Juicy Steakhouse Burgers

  • Vegetable oil to coat grill
  • 2 slices white bread, crusts removed and cut into 1/4-inch pieces
  • 1/3 cup low-fat milk
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 3 pounds lean ground beef (85/15%)
  • 3 stalks green onions, finely sliced
  • 10 brioche buns
  • Lettuce, tomatoes, cheese for toppings, optional

Directions:

  1. Using a paper towel soaked in vegetable oil, season grill rack with oil.
  2. Preheat grill to high heat.
  3. In a large bowl, mash bread and milk together with a fork until it forms a chunky paste.
  4. Add salt, pepper, garlic, Worcestershire sauce and ketchup; mix well.
  5. Add ground beef and green onions; break meat up with your hands.
  6. Gently mix everything together until just combined.
  7. Do not over mix.
  8. Divide mixture into 10 equal portions and form loose balls.
  9. Flatten balls into 3/4-inch thick patties.
  10. Grill burgers, covered, until browned on the first side, 2-4 minutes.
  11. Flip burgers and continue to cook a few minutes longer until desired doneness.
  12. Before serving, toast buns on grill, if desired.
  13. Serve with optional garnishes.

Makes 10 servings.

Tip: Bread and milk are combined to make a panade, which is a paste used to bind other ingredients together, thicken sauces, or add volume. This also helps to retain the moisture in the hamburger.

Approximate Nutrient Analysis per serving (not including garnishes and based on 85/15% ground beef):
470 calories, 22 g fat, 9 g saturated fat, 115 mg cholesterol, 1000 mg sodium, 35 g carbohydrate, 0 g fiber, 7 g sugar, 31 g protein

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