Looks like someone wants fries with that!
I like my burgers pink and juicy on the inside, but under-cooked meat is unsafe for little tummies. So I've been on the search for a recipe for well-done burgers that don't taste like dried-out hockey pucks.
I should have known that America's Test Kitchen would have the answer. (This company tests recipes 30, 40, even 70 times to make sure they're completely perfect.) Apparently, all you need to do in this case is add a bread and milk paste to the meat to make sure your well-done burgers are juicy and tender when cooked. The foolproof recipe is below:
1 large slice high-quality white sandwich bread, crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2 tablespoons whole milk
3/4 teaspoon salt
3/4 teaspoon pepper
1 medium garlic clove, minced
2 teaspoons steak sauce
1.5 pounds 80 percent lean ground chuck
1. Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
3. Grill burgers on hot side of grill, uncovered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done.