Oct 5, 2010

The Perfect Hamburger

I can’t believe I let summer pass by without posting about my favorite beef hamburger recipe.  This is my go-to recipe that I use to make a bunch of hamburgers that I keep in my freezer to make for a quick and easy dinner.  Since many people still grill outside well into fall (and you can make these on a grill pan or your broiler as well) – you can’t let this recipe pass you buy.   The texture and taste is improved so much by a few simple ingredients and steps – you will never just throw a bunch of beef into a round patty and slap it onto a grill again.  Enjoy!


  • 1-2 slices white sandwich bread, crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
  • 2 Tbsp. whole milk
  • 3/4 tsp. table salt
  • 3/4 tsp. ground black pepper
  • 1 garlic clove, minced 
  • 2 tsp. steak sauce, such as A-1
  • 1 1/2 pounds ground beef


1. Mash bread and milk in large bowl with fork until homogeneous. Stir in salt, pepper, garlic, and steak sauce.

2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.

3. Divide meat into 4 to 6 equal portions. Form into a loose ball and then gently flatten into a 4 1/2 inch patty. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.

4. At this point – either freeze for future use or cook on a grill or stovetop.  

Source: Cooks Illustrated

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