These bistro-style burgers are designed to be cooked until well-done, yet they are juicy and flavorful. How? A bread “paste” lends incredible moistness.
Heat Grill Pan over medium heat 5 minutes. As pan heats, slice onion crosswise into 1/2-in. (1-cm) rings using Chef's Knife; brush with oil. Cook onion 2-3 minutes on each side or until grill marks appear and onion is tender. Remove from pan; tent with foil and set aside.
As onion cooks, remove and discard crusts from bread; tear bread into pieces. Combine bread, milk and peppercorn rub in Stainless (4-qt./4-L) Mixing Bowl. Mix until a smooth paste forms. Sprinkle ground beef over bread paste and mix gently until incorporated.
Form meat mixture into four thin patties, about 4 in. (10 cm) in diameter. Grill patties 3-4 minutes or until grill marks appear. Turn patties over using Nylon Turner; cook 3-4 minutes or until internal temperature reaches 160°F (71°C) and patties are no longer pink in center. Transfer burgers to paper towel-lined plate.
To serve, place burgers in rolls. Top with onions and serve with additional toppings, if desired.
U.S. Nutrients per serving: Calories 510, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 80 mg, Carbohydrate 42 g, Protein 29 g, Sodium 890 mg, Fiber 2 g
3 starch, 3 medium-fat meat, 1 fat (3 carb)
This bread paste is called a panade (puh-NAHD) in French, which is a mixture of bread and milk used to bind ground meats. It produces surprisingly juicy well-done burgers.
We recommend using 85% lean ground chuck for best flavor and tenderness. Other types of ground beef such as ground round can be substituted.
To take into account shrinkage during cooking, form patties about 1/2 in. (2 cm) larger than the diameter of the buns for a perfect fit when serving.
If desired, 3 garlic cloves, pressed, 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) coarsely ground black pepper can be substituted for the peppercorn rub.
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