Stovetop Well-Done Hamburgers

Name: Stovetop Well-Done Hamburgers
Yield: Serves 4
Ingredients: 1 large slice, high-quality white sandwich bread, crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup); 2 tablespoons, whole milk; 3/4 teaspoon, table salt; 3/4 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 1/2 pounds, 80 percent lean ground chuck; 2 teaspoons, vegetable oil; 6 ounces, cheese, sliced, (optional); 4 , hamburger buns or rolls

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Appears in Cook's Illustrated January/February 2007

Main Courses

Beef

Weeknight

These days, many backyard cooks prefer grilling burgers to medium-well and beyond. But does well-done have to mean overdone?

SERVES4

TIME35 minutes

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 ...

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