Stove Top Burgers

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• 1 slice of high-quality white sandwich bread
• Chop bread into 1/4-inch pieces and remove any hard parts of crust.
• 3 tablespoons whole milk
• Place bread pieces in a medium bowl. Add milk and mash with a folk until formed into a thick paste.
• 3 teaspoons steak or A-1 sauce
• 1 medium clove garlic, minced
• ¾ teaspoon salt
• ¾ teaspoon ground black pepper
• Add steak sauce, garlic, salt, and pepper to bread mixture. Stir to combine.
• 1 ½ pounds of 90 percent lean ground chuck
• Using you hands, break ground beef into small chunks over the bread mixture and gently mix with your hands until bread mixture has combined with beef.
• Divide beef mixture into four equal portions and form into a patty with your hands. The resulting patty should be about 4 inches in diameter and 3/4-inch thick. Using your thumb, press gently but firmly in the center of the patty to make a small indentation.
• 3 teaspoons vegetable oil
• Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke.
• Cook patties, indentation side up, until well-browned, about 5 minutes. Flip patties with a spatula and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done.
• sliced cheese (optional)
• If you want a cheeseburger, place sliced cheese on top of patties after you flip them. Cover skillet with a loose fitting lid to help cheese melt.
• 4 hamburger buns or rolls
• Serve burgers on buns with desired toppings.
• Make Ahead
• Extra patties can be wrapped in wax paper, placed in a plastic bag, and frozen for up to 2 weeks. To thaw, remove patties and place in a single layer on a baking sheet and let stand at room temperature for 30 minutes prior to cooking.

• 1 slice of high-quality white sandwich bread
• 3 tablespoons whole milk
• 3 teaspoons steak or A-1 sauce
• 1 medium clove garlic, minced
• ¾ teaspoon salt
• ¾ teaspoon ground black pepper
• 1 ½ pounds of 90 percent lean ground chuck
• 3 teaspoons vegetable oil
• sliced cheese (optional)
• 4 hamburger buns or rolls

1. Chop bread into 1/4-inch pieces and remove any hard parts of crust.
2. Place bread pieces in a medium bowl. Add milk and mash with a folk until formed into a thick paste.
3. Add steak sauce, garlic, salt, and pepper to bread mixture. Stir to combine.
4. Using you hands, break ground beef into small chunks over the bread mixture and gently mix with your hands until bread mixture has combined with beef.
5. Divide beef mixture into four equal portions and form into a patty with your hands. The resulting patty should be about 4 inches in diameter and 3/4-inch thick. Using your thumb, press gently but firmly in the center of the patty to make a small indentation.
6. Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke.
7. Cook patties, indentation side up, until well-browned, about 5 minutes. Flip patties with a spatula and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done.
8. If you want a cheeseburger, place sliced cheese on top of patties after you flip them. Cover skillet with a loose fitting lid to help cheese melt.
9. Serve burgers on buns with desired toppings.
10. Extra patties can be wrapped in wax paper, placed in a plastic bag, and frozen for up to 2 weeks. To thaw, remove patties and place in a single layer on a baking sheet and let stand at room temperature for 30 minutes prior to cooking.