You can serve this classic, tender, well-flavored, and juicy All American Burger recipe with any topping(s) you'd like. If you're adding cheese, put a slice (or two) on the beef while it's on the grill and let stand for about a minute to let it melt. All other toppings such be put on the table so each diner can assemble her own masterpiece.
The addition of Worcestershire sauce, milk, and water makes the burgers very moist. Seasoned salt and onion powder add fabulous flavor.
When making the best hamburgers, it's important that you handle the meat as little as possible. Too much kneading or shaping can make the burgers tough. That is why all of the ingredients are combined before the beef is added in this recipe.
Then, when you shape the meat into patties, press your thumb slightly into the center to make a divot. This will prevent the burger from puffing up when it's cooked, so you have a nice flat surface to pile on the toppings.
It is also very important that you cook burgers to 165°F, or well done, for food safety reasons. Don't groan - burgers cooked to that safe temperature can still be delicious. The bread crumbs in this recipe, along with the Worcestershire sauce, water, and milk, called a "panade", holds moisture as the meat cooks so it stays juicy.
I like to serve my burgers on a sturdy bun. There's nothing more unappealing than a bun that disappears as you eat the hamburger. Whole wheat hamburger buns are good, as are English muffins. Ciabatta buns are a nice change of pace, and sturdy hoagie buns can be used as well. It's your choice!
Serve this classic recipe with some fabulous potato salad, a fruit salad, and an ice cream pie for dessert. What could be better?
- 1/4 cup soft white bread crumbs
- 2 teaspoons Worcestershire sauce
- 1 tablespoon water
- 1 tablespoon milk
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon pepper
- 1-1/4 pounds ground beef
- 4 sandwich buns, split and toasted
Prepare and heat grill, making sure that the coals are covered with gray ash before you begin cooking the meat.
Combine the bread crumbs, Worcestershire sauce, water, and milk in a large bowl and let stand for 5 minutes.
Add the seasoned salt, onion powder, and pepper and mix.
Then add the ground beef and mix gently with your hands until everything is just incorporated.
Shape the meat mixture into four patties.
Cook 4-6" from coals 10-15 minutes until hamburgers are no longer pink in center, and they reach an internal temperature of 165°F.
You can toast the sandwich buns on the grill just before serving, if you like. Serve with all the traditional fixings - mustard, ketchup, pickles, relish, American cheese...