JUICY HAMBURGERS WITH GARLIC PANADE
I got this idea from Cook's Illustrated and customized it to suite my family's needs. Adding a panade (a paste of bread and milk) to the meat mixture creates hamburgers that are juice and tender. By making an indent in the burger, you are creating a burger that is flat and evenly cooked
Provided by Abby Girl
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mash bread and milk in a large bowl with fork until homogeneous (about 1/4 cup). Sprinkle in garlic, steak spice, salt and pepper.
- Using hands, gently break up meat over bread mixture and toss lightly to distribute. Using fork, lightly mix together until mixture forms cohesive mass. Divide meat into 4 portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4" thick patty that measures about 4-1/2" in diameter. Press centre of patty down with fingertips until about 1/2" thick, creating slight epression in each patty. Repeat with remaining portions of meat.
- Preheat grill.
- Cook burgers until done. Add cheese 2 minutes before serving. Tose buns on cooler side of grill, if desired.
Nutrition Facts : Calories 298.4, Fat 12.1, SaturatedFat 6.1, Cholesterol 41.2, Sodium 528.1, Carbohydrate 30.1, Fiber 1.4, Sugar 3.6, Protein 16.8
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