Best 2 Juicy Well Done Burgers Recipes

**Discover the Secrets to Perfectly Juicy Well-Done Burgers: A Culinary Journey Through Three Flavorful Recipes**

Craving a juicy and flavorful well-done burger that doesn't compromise on taste? Look no further! This article presents a tantalizing trio of recipes that will elevate your burger game to new heights. From the classic All-American Burger, bursting with savory goodness, to the zesty and tangy Jalapeño Popper Burger, and the umami-rich Mushroom Swiss Burger, each recipe promises a unique味觉体验. Whether you prefer traditional flavors or crave a bold flavor adventure, these recipes have something for every burger enthusiast. Get ready to embark on a culinary journey that will satisfy your cravings and leave you longing for more.

Check out the recipes below so you can choose the best recipe for yourself!

BURGERS, WELL-DONE BUT STILL JUICY!

Burgers, Well-Done but Still Juicy! image

From America's Test Kitchen. "Adding a panade (a paste of bread and milk paste) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before grilling. Serve the burgers on your favorite buns or rolls. For cheeseburgers, follow the optional instructions below."

Provided by Lakerdog2

Categories Meat

Time 18m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

Heat grill.
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.
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 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.
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.

JUICY WELL-DONE BURGERS

Juicy Well-Done Burgers image

This is more of a 'tip' than a recipe. I read about this method in an old Heloise 'Helpful Kitchen Hints' book from the 1960's. The original Heloise, who was the mother of today's Heloise. I made burgers this way a few days ago, and my 'medium' burger was very juicy. Although I didn't taste it myself, my daughter said that her...

Provided by Martha Price

Categories Burgers

Number Of Ingredients 1

Ingredients

white from 1 medium or large egg per pound of ground beef

Steps:

1. Beat raw egg white until peaks form. Mix well with ground beef, then proceed as you normally would for your recipe; adding your own ingredients, cooking, etc. You will not detect the taste of the egg. That's it! *Let me know how it works for you!

Tips:

Choose the right ground beef: for a juicy well-done burger, use a blend of 80% lean and 20% fat ground beef. The fat will help keep the burger moist during cooking.
Season the beef well: use a generous amount of salt, pepper, and garlic powder to season the ground beef. You can also add other seasonings of your choice, such as onion powder, paprika, or cumin.
Form the burgers gently: do not overwork the ground beef when forming the burgers. This will make them tough. Gently shape the beef into patties that are about 3/4 inch thick.
Cook the burgers over medium-high heat: this will help to create a nice crust on the outside of the burgers while keeping the inside juicy.
Flip the burgers only once: flipping the burgers too often will make them dry. Flip the burgers once, after about 3-4 minutes per side, or until they are cooked to your desired doneness.
Let the burgers rest before serving: this will help the juices redistribute throughout the burgers, making them even more juicy.