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Juicy Steakhouse Burgers

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Who doesn't love a big, tender, juicy steakhouse burger? Problem is, they're difficult to replicate at home because most steakhouses blend different cuts of beef—like sirloin, chuck, and short ribs—to customize the flavor and fat content of their burgers. It's certainly possible to grind your own meat or ask your butcher for a special blend, but it's not always practical. Fortunately, there's an easier way. By combining ordinary supermarket ground beef with a panade and lots of seasoning, you can make sensational steakhouse-style burgers in no time."

List of Ingredients

â—¦ 2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
â—¦ â…“ cup milk
â—¦ 2 ½ teaspoons kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 3 cloves garlic, minced
â—¦ 1 ½ tablespoons Worcestershire sauce
â—¦ 2 tablespoons ketchup
â—¦ 3 pounds 85-percent lean ground beef
â—¦ 3 scallions, white and green parts, thinly sliced (optional)
â—¦ 10 hamburger buns
â—¦ Toppings of choice



Recipe

Preheat the grill to high heat.
In a large bowl, mash the bread and milk together until it forms a chunky paste. Mix in the salt, pepper, garlic, Worcestershire sauce, and ketchup. Add the ground beef and scallions (if using) to the bowl and break up the meat with your hands. Gently mix everything together until just combined. Do not overmix.

Divide the mixture into 10 equal portions and form loose balls. Flatten the balls into patties about ¾ inch thick and 4 ½ inches in diameter. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip the burgers and continue cooking for a few minutes more until the desired doneness is reached, about 3 minutes for medium-rare. Before serving, toast the buns on the cooler side of the grill, if desired. Assemble and serve immediately.

Serves 10



• Make-Ahead:
The burgers can be formed, covered, and refrigerated up to one day ahead of time. They can also be frozen for up to 3 months.