Stovetop Well-Done Hamburgers
By America's Test KitchenPublished on September 19, 2013
Time
35 minutes
Yield
Serves 4
Ingredients
1 large slice high-quality white sandwich bread, crust removed and discarded, bread chopped into ¼-inch pieces (about ½ cup)2 tablespoons whole milk ¾ teaspoon table salt ¾ teaspoon ground black pepper 1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)2 teaspoons steak sauce, such as A-11 ½ pounds 80 percent lean ground chuck 2 teaspoons vegetable oil 6 ounces cheese, sliced, (optional)4 hamburger buns or rolls
Before You Begin
Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before cooking. Serve the burgers on your favorite buns or rolls.
Instructions
- Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
- Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating slight depression in patty. Repeat with remaining portions of meat.
- Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke. Add meat patties, indentation side up, and cook until well-browned, about 5 minutes. Using wide spatula, flip burgers and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done. Distribute equal portion of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering skillet with lid to melt cheese. While burgers cook, toast buns. Serve on buns with desired toppings.
Time
35 minutesYield
Serves 4Ingredients
1 large slice high-quality white sandwich bread, crust removed and discarded, bread chopped into ¼-inch pieces (about ½ cup)
2 tablespoons whole milk
¾ teaspoon table salt
¾ teaspoon ground black pepper
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce, such as A-1
1 ½ pounds 80 percent lean ground chuck
2 teaspoons vegetable oil
6 ounces cheese, sliced, (optional)
4 hamburger buns or rolls
Test Kitchen Techniques
Ingredients
1 large slice high-quality white sandwich bread, crust removed and discarded, bread chopped into ¼-inch pieces (about ½ cup)
2 tablespoons whole milk
¾ teaspoon table salt
¾ teaspoon ground black pepper
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce, such as A-1
1 ½ pounds 80 percent lean ground chuck
2 teaspoons vegetable oil
6 ounces cheese, sliced, (optional)
4 hamburger buns or rolls
Test Kitchen Techniques
Ingredients
1 large slice high-quality white sandwich bread, crust removed and discarded, bread chopped into ¼-inch pieces (about ½ cup)
2 tablespoons whole milk
¾ teaspoon table salt
¾ teaspoon ground black pepper
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce, such as A-1
1 ½ pounds 80 percent lean ground chuck
2 teaspoons vegetable oil
6 ounces cheese, sliced, (optional)
4 hamburger buns or rolls
Test Kitchen Techniques
Why This Recipe Works
While developing a well-done hamburger recipe that would still be tender and moist, we opted to pack the patties with a panade, a paste made from bread and milk that's often used to keep meatloaf and meatballs moist. To punch up the flavor in our well-done hamburger recipe, we added minced garlic and tangy steak sauce.
Before You Begin
Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before cooking. Serve the burgers on your favorite buns or rolls.
Instructions
- Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
- Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating slight depression in patty. Repeat with remaining portions of meat.
- Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke. Add meat patties, indentation side up, and cook until well-browned, about 5 minutes. Using wide spatula, flip burgers and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done. Distribute equal portion of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering skillet with lid to melt cheese. While burgers cook, toast buns. Serve on buns with desired toppings.
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