We don't often eat hamburgers, but when we do, we love this simple recipe. You can also grill this hamburgers outside if you prefer, but the stove top is quick and easy.
Chop bread into 1/4-inch pieces and remove any hard parts of crust.
3 tablespoons whole milk
Place bread pieces in a medium bowl. Add milk and mash with a folk until formed into a thick paste.
3 teaspoons steak or A-1 sauce
1 medium clove garlic, minced
¾ teaspoon salt
¾ teaspoon ground black pepper
Add steak sauce, garlic, salt, and pepper to bread mixture. Stir to combine.
1 ½ pounds of 90 percent lean ground chuck
Using you hands, break ground beef into small chunks over the bread mixture and gently mix with your hands until bread mixture has combined with beef.
Divide beef mixture into four equal portions and form into a patty with your hands. The resulting patty should be about 4 inches in diameter and 3/4-inch thick. Using your thumb, press gently but firmly in the center of the patty to make a small indentation.
3 teaspoons vegetable oil
Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke.
Cook patties, indentation side up, until well-browned, about 5 minutes. Flip patties with a spatula and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done.
sliced cheese (optional)
If you want a cheeseburger, place sliced cheese on top of patties after you flip them. Cover skillet with a loose fitting lid to help cheese melt.
Extra patties can be wrapped in wax paper, placed in a plastic bag, and frozen for up to 2 weeks. To thaw, remove patties and place in a single layer on a baking sheet and let stand at room temperature for 30 minutes prior to cooking.
From MakeBetterFood.com. . (makebetterfood.com/recipes/stove-top-burgers/). Adapted from Cook's Illustrated. (January 2007.)
Chop bread into 1/4-inch pieces and remove any hard parts of crust.
Place bread pieces in a medium bowl. Add milk and mash with a folk until formed into a thick paste.
Add steak sauce, garlic, salt, and pepper to bread mixture. Stir to combine.
Using you hands, break ground beef into small chunks over the bread mixture and gently mix with your hands until bread mixture has combined with beef.
Divide beef mixture into four equal portions and form into a patty with your hands. The resulting patty should be about 4 inches in diameter and 3/4-inch thick. Using your thumb, press gently but firmly in the center of the patty to make a small indentation.
Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke.
Cook patties, indentation side up, until well-browned, about 5 minutes. Flip patties with a spatula and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done.
If you want a cheeseburger, place sliced cheese on top of patties after you flip them. Cover skillet with a loose fitting lid to help cheese melt.
Serve burgers on buns with desired toppings.
Extra patties can be wrapped in wax paper, placed in a plastic bag, and frozen for up to 2 weeks. To thaw, remove patties and place in a single layer on a baking sheet and let stand at room temperature for 30 minutes prior to cooking.
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