Tags
Serves 4. Published January 1, 2007.
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
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.