The Juiciest Burger

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During the same America’s Test Kitchen Episode that these fantastic onion rings were featured on, so was this amazing juicy burger.  This is a burger you can cook well done and juice drips from it with each bite.  You see the perfect, juiciest burger has been an issue in our house maybe not so much as something we wondered if it really existed.  Well, I am here to tell you it does.  Why is it so juicy?  Well they use a panade – which is a fancy word for a mix of bread and milk, the same reasoning behind meatloaf being so moist. Make sure to make the indentation in the patties, this helps to ensure your burger doesn’t bubble up in the middle.  Matt couldn’t be more excited about this recipe and during the ATK episode he took copious notes.  Although I am typing this up and editing the recipe a bit this is all Matt, with love from the grill.

This recipe mentions a chimney starter. Here is a link on what it is and how to use it*: http://store.weber.com/Items/Accessories/charcoal/Detail.aspx?pid=1349

The Juiciest Burger 
Makes 4 hamburgers

Ingredients
1 slice white bread, high quality, crust removed, ¼ inch squares
2 Tablespoons skim milk
½ teaspoon kosher salt
¼ teaspoon pepper
1 clove of garlic, minced
2 teaspoons of A1 sauce (original)
1 1/2 pounds 80/20 ground beef

Directions

1.  Mix bread, milk, salt, pepper, garlic, and A-1.  Mash ingredients into a paste.

2.  Add meat to the bread mixture, mixing by hand.
3.  Section meat into four parts and throw each section of meat back and forth between your hands to form a patty (you could also use a burger press) that is 1 inch thick with a 3/4 inch recessed area in the middle.
4.  Use a full chimney of charcoal and spread hot coals to half of the grill.
5.  Using tongs, wipe the hot grill with a paper towel dipped in olive oil.  

6.  Cook burgers 2-4 minutes per side over the coals and grill your buns on the cold side of the grill.  IMPORTANT:  two minutes prior to removing burgers from the grill put cheese on and place a piece of tented foil or an aluminum pie pan over the burgers to help melt the cheese.  
Mangia!
Lindsay Lou and Matt
Source:  America’s Test Kitchen on PBS
*This is not a paid advertisement for weber they just have this fancy schmancy grill tool and the instructions on how to use it.  
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