Burgers, Well-Done But Still Juicy!

• 1 large slice high-quality white 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 garlic clove (about 1 teaspoon)
• 2 teaspoons steak sauce, such as A-1
• 1 1/2 lbs ground chuck, 80% lean
• vegetable oil, grate (for cooking)
• 6 ounces cheese, sliced (optional)
• 4 hamburger buns or 4 rolls

1. Heat grill.
2. Mash bread and milk in large bowl with fork until pasty (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.
4. Divide meat into 4 equal portions. Gently toss one 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 a slight depression in each patty. Repeat with remaining portions of meat.
5. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, uncovered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.

white bread, milk, salt, ground black pepper, garlic, steak sauce, ground chuck, vegetable oil, cheese, buns

Taken from www.food.com/recipe/burgers-well-done-but-still-juicy-356108 (may not work)