The Ultimate Hamburger
A great burger is well browned on the exterior and juicy and tender on the inside. But they rarely turn out that way. We wanted to make the ultimate no-holds-barred burger.
WHY THIS RECIPE WORKS
Our Ultimate Hamburger recipe began with a panade—a blend of bread crumbs and milk—that helped to bind the burgers together. We also added bacon fat to the beef mixture. The rich, smoky-tasting fat added flavor and kept the meat moist. A li...