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 little minced garlic also helped flavor the meat. We were gentle with the beef mixture while mixing and shaping the burgers—overworking the meat can yield tough, dense burgers.