The Secret to Perfect Grilled Burgers


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.

The Secret to perfect grilled burgers

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.

the secret to perfect grilled burgersMake 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!!!

The Secret to Perfect Grilled Burgers

The Secret to Perfect Grilled Burgers

Yield: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

A simple panade is the secret to perfect grilled burgers every time.


  • 1 1/2 pounds ground chuck
  • 1 slice white or wheat bread, crust removed
  • 2 TB milk
  • 2 TB A-1
  • 1 TB minced onion
  • salt & pepper to taste


  1. Cut bread into small pieces.
  2. Pour milk and other seasonings over bread; stir.
  3. Let bread soak until moist (5 minutes).
  4. Break up bread with a fork until no thick piece remain.
  5. Gently mix panade into beef.
  6. Shape beef into patties.
  7. Freeze for later or grill as desired.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 893Total Fat 32gSaturated Fat 13gCholesterol 363mgSodium 546mgCarbohydrates 20gSugar 5gProtein 136g











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