Best 2 Juicy Well Done Burgers Recipes

Burgers are a staple of American cuisine, and cooking a juicy well-done burger can be a challenge. Many factors contribute to the perfect burger, including the type of meat, the grind, the seasoning, and the cooking method. This article will provide tips and tricks to achieve a juicy well-done burger that is sure to satisfy any craving. We will discuss the best cuts of meat to use, how to grind your own meat, and the importance of seasoning. Additionally, we will provide step-by-step instructions on how to cook the burger perfectly, ensuring that it remains juicy and flavorful. Whether you are a beginner or an experienced cook, this article will provide you with the knowledge and techniques you need to create the ultimate juicy well-done burger.

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:

Use high-quality ground beef. Look for ground beef that is at least 80% lean. Avoid ground beef that is too lean, as it will be dry and crumbly.
Season the ground beef well. Use a combination of salt, pepper, and garlic powder. You can also add other spices, such as chili powder, cumin, or paprika.
Form the ground beef into patties. Make sure the patties are about 1/2 inch thick and 4 inches in diameter.
Cook the burgers over medium heat. This will help to prevent the burgers from drying out.
Flip the burgers only once. Flipping the burgers too often will make them tough.
Cook the burgers to an internal temperature of 160 degrees Fahrenheit. This will ensure that the burgers are cooked all the way through.
Let the burgers rest for a few minutes before serving. This will help the juices to redistribute throughout the burger.

Conclusion:

Well-done burgers can be just as juicy and flavorful as medium-rare burgers, if you follow the right tips. By using high-quality ground beef, seasoning it well, and cooking it over medium heat, you can create well-done burgers that are cooked all the way through without being dry or crumbly. With a little practice, you'll be able to make well-done burgers that everyone will love.