The secret to perfect grilled burgers is a simple panade which keeps meat moist and tender (even if grilled well done) and adds flavor with your favorite seasonings.
Thanks to a savvy tip that I read in Cook’s Illustrated, I now know that the secret to perfect grilled burgers lies in a simple panade. A panade is simply a paste made with bread and milk. It keeps burgers moist and prevents them from drying out when grilled~even to well done.
My panade contains some of my favorite burger seasonings, but of course can be however you like it. I especially love adding dried minced onion (found in any spice aisle), as it gives the meat a yummy onion flavor that we love. A-1 Steak Sauce and Dale’s are my two favorite “wet seasonings” to add to the panade, as they add huge flavor.
Make ahead: I buy my ground chuck every Tuesday at The Fresh Market, and I like to make these burger patties and freeze them to pull out as needed. It’s so easy. Just make the patties and “flash freeze” them on a cookie sheet for a few hours until they get a slight glaze. This keeps them from sticking together and freezing into one lump. Once flash frozen, they can be tossed into a large gallon freezer bag and pulled out when needed. I prefer thawing them overnight before cooking, but they can be cooked from frozen.
I often double this recipe, making sure to double the panade ingredients proportionately so that it will be the right consistency for the extra meat.
I’d love to hear your thoughts if you try these burgers with a “panade,” and I’d also love to hear YOUR secrets to great grilled burgers. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!