The Ultimate Hamburger

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Appears in Cook's Country June/July 2005

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.

SERVES 4

The Ultimate Hamburger

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...

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