Tips on turning out burgers so juicy, you’ll be eating them with a roll of towels. Fox News’s Lilian Huang Woo gets tips from author Jenn Segal and Famous Dave Anderson. LISTEN HERE:
Juicy Steakhouse Burgers
WHO DOESN’T LOVE a big, tender, juicy steakhouse burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef–like sirloin, chuck, and short ribs–to customize the flavor and fat content of their burgers. It’s certainly possible to grind your own meat or ask your butcher for a special blend, but it’s not always practical. Fortunately, there’s an easier way. By combining ordinary supermarket ground beef with a panade and lots of seasoning, you can make sensational steakhouse-style burgers in no time.
These burgers have made me a star among my children’s friends. My daughter’s friend Allie sweetly nicknamed them Segal Burgers– it stuck, and now we all call them that too.
By Jennifer Segal
2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
1/3 cup low fat milk
2-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1-1/2 tablespoons Worcestershire sauce
2 tablespoons ketchup
3 pounds 85% lean ground beef
3 scallions, finely sliced (optional)
Non-flammable cooking spray to grease grill
10 hamburger buns
Preheat the grill to high heat.
In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
Add the ground beef and scallions and break the meat up with your hands. Gently mix everything together until just combined. Do not overmix. Divide the mixture into ten equal portions and form loose balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.Grease the grill with non-flammable cooking spray. Grill the burgers, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
Reprinted from Once Upon a Chef by Jennifer Segal with permission by Chronicle Books, 2018
Juicy Steakhouse Burgers (a.k.a “Segal Burgers”)
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