Well-Done Bacon Cheeseburgers on a Charcoal Grill
Appears in Cook's Illustrated July/August 2006
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 ...