Juiciest Hamburgers Ever

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About

The name promises a lot, and the ingredient list shows where the juiciness is meant to come from: evaporated milk and dry bread crumbs. The crumbs soak up the milk and hold moisture in the meat as it cooks, the same idea as the panade in a meatloaf, and a beaten egg binds everything so the patties hold together on the grill.

Worcestershire sauce and fresh garlic season the mix, with only an eighth of a teaspoon of cayenne, enough for warmth rather than heat. Two pounds of beef make eight patties, so they are fairly thin and need about five minutes a side over high heat. The trade-off is texture: with this much binder the result is softer and closer to a meatball than to a steak-like burger. It is a good choice for feeding a crowd, because these patties forgive a minute too long on the grill.

Ingredients

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Ground beef2 pounds ground beef
Egg1 egg, beaten
Breadcrumbs0.75 cup dry bread crumbs
Milk3 tablespoons evaporated milk
Worcestershire sauce2 tablespoons Worcestershire sauce
Cayenne pepper0.125 teaspoon cayenne pepper
Garlic2 cloves garlic, minced

Recipe

1
Set out the beef, egg, bread crumbs, evaporated milk, Worcestershire, cayenne and garlic, and heat the grill to high.
2
Put everything in a large bowl and work it together with your hands until the crumbs and milk disappear into the meat.
3
Divide the mixture into 8 equal portions and press each into a patty.
4
Oil the grate lightly, then grill the patties for about 5 minutes per side, until browned outside and no pink remains inside. Serve them hot.