SERVES 4
TOTAL TIME: 35 minutes
This recipe yields juicy well-done burgers. Serve with your favorite burger toppings.
BURGERS
|
1 |
slice hearty white sandwich bread, crust removed, torn into quarters |
|
2 |
tablespoons whole milk |
|
1¼ |
pounds 85 percent lean ground beef |
|
2 |
teaspoons steak sauce |
|
1 |
garlic clove, minced |
|
¾ |
teaspoon salt |
|
¾ |
teaspoon pepper |
|
1 |
tablespoon vegetable oil |
|
4 |
slices American cheese |
|
4 |
hamburger buns |
CLASSIC SAUCE
|
2 |
tablespoons mayonnaise |
|
1 |
tablespoon ketchup |
|
½ |
teaspoon sweet pickle relish |
|
½ |
teaspoon white vinegar |
|
¼ |
teaspoon pepper |
1. FOR THE BURGERS: Mash bread and milk to paste with fork in large bowl. Mix in ground beef, steak sauce, garlic, salt, and pepper using hands. Divide meat mixture into 4 equal portions. Toss each portion of meat back and forth between hands to form loose ball, then pat lightly into ½-inch-thick burger.
2. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Lay burgers in skillet and cook until well browned on first side, about 5 minutes. Flip burgers and cook for 3 minutes. Top each burger with 1 slice cheese and continue to cook until cheese is melted, about 2 minutes.
3. FOR THE SAUCE: Meanwhile, combine all ingredients in bowl. Spread sauce over buns, top with burgers, and serve.
VARIATIONS
DRIVE-THRU SOUTHWESTERN BURGERS
Omit classic sauce. Add 2 tablespoons canned chopped green chiles, 1 teaspoon chili powder, and ½ teaspoon ground cumin to burger mixture in step 1. Substitute 4 slices deli Monterey Jack cheese for American cheese. Mash 1 halved, pitted, and chopped avocado, 2 tablespoons minced red onion, and 1 tablespoon lime juice together in bowl and season with salt and pepper to taste; spread guacamole over buns before topping with burgers.
DRIVE-THRU WASABI BURGERS
Omit cheese and classic sauce. Combine 1 small shredded carrot, ½ cucumber, peeled, halved lengthwise, seeded, and sliced thin, 2 tablespoons rice vinegar, and 1 teaspoon toasted sesame seeds in bowl. In separate bowl, combine 2 tablespoons mayonnaise, ½ teaspoon wasabi paste, ½ teaspoon grated fresh ginger, and ½ teaspoon rice vinegar. Spread wasabi mayo over buns, and top burgers with carrot-cucumber mixture before serving.