Recipe From: Laura
That brings me to this mouthwatering burger! The seemingly magical combination of beef mixed with a "panade", ultimately packed with a beautiful blend of ingredients creates the most appetizing flavor, guaranteed to be reliably juicy..…just like a BBQ burger should be. MMmmm….Delish!
"Panade"
2 slices organic sandwich or sourdough bread, no crusts, cut
1/4 in. pieces
1/3 cup milk or almond milk
Rest of Ingredients
2-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1-1/2 tablespoons Worcestershire sauce
2 tablespoons ketchup
3 pounds 80 to 85% organic lean ground beef
3 scallions, very finely sliced (optional)
8 hamburger buns
INSTRUCTIONS
Preheat the grill to high heat. In a large bowl, mash the bread and milk
together with a fork until it forms a chunky paste. Add the salt, pepper,
garlic, Worcestershire sauce and ketchup and mix well.
Add the ground beef and scallions and break the meat up with
your hands. Mix everything together until evenly combined. Divide the mixture
into 8 equal portions and form compact balls. Flatten the balls into 3/4-inch
patties about 4-1/2 inches across. Form a slight depression in the center of
each patty to prevent the burgers from puffing up on the grill.
Oil the grilling grates. Grill the burgers, covered, until
nicely browned on the first side, 3-5 minutes. Flip burgers and continue
cooking for a few minutes more until desired doneness is reached. Before
serving, toast the buns on the cooler side of the grill if desired.
Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Makes 8. Cut the ingredients in half if using less meat.
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