This classic grilled burger recipe is designed to deliver juicy, flavorful patties every time. By incorporating a panade—a mixture of bread and milk—you'll ensure your burgers remain moist and tender, even when cooked to well-done. The use of high-quality 80/20 ground beef or ground chuck provides the perfect balance of flavor and juiciness. Whether you're grilling for a casual family dinner or a weekend barbecue, these burgers are sure to satisfy. Customize them with your favorite toppings and enjoy a timeless favorite.
1 slice white or wheat bread (avoid seedy or grainy bread)
3 tablespoons milk
½ teaspoon kosher salt
½ teaspoon onion powder
¼ teaspoon black pepper
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1½ pounds 80/20 ground beef or ground chuck
Prepare the Panade: In a large bowl, combine the torn bread, milk, kosher salt, onion powder, black pepper, minced garlic, Worcestershire sauce, and Dijon mustard. Mash the bread into the liquid until it forms a smooth paste.
Add Ground Beef: Add the ground beef to the panade mixture. Gently mix until just combined; avoid overworking the meat to keep the burgers tender.
Form Patties: Divide the mixture into 6 equal portions. Shape each portion into a patty about ½ inch larger than your buns. Press a divot into the center of each patty to prevent puffing during grilling.
Preheat Grill: Preheat your grill to medium-high heat (375–400°F).
Grill Patties: Place the patties on the grill over direct heat. Grill for 3–4 minutes per side, covered, until the internal temperature reaches your desired doneness.
Rest and Serve: Remove the patties from the grill and let them rest for 5 minutes. Serve on toasted buns with your favorite toppings.
Calories: Approximately 350 kcal
Protein: 28 g
Fat: 25 g
Carbohydrates: 10 g
Fiber: 1 g
Sugar: 2 g
Sodium: 600 mg