Ultimate Steakhouse Burger

This really is the ultimate burger! This recipe comes from "Cook's Country" magazine in answer to a reader's request for a burger that is charred and crusty on the outside, moist and juicy on the inside. It will seem like a strange combination of ingredients, but that's what makes these burgers so special. We don't have them often because they are definitely not low-calorie.


grease from 8 strips of crisply fried bacon
1 - 2 slices white sandwich bread, crusts removed and discarded, cubed
1/4 cup milk
1 1/2 pounds ground beef (85-90% lean)
1 teaspoon salt
1/2 teaspoon pepper
2 large garlic cloves, very finely minced

Spoon 3 tablespoons of the bacon fat into a small heatproof bowl and refrigerate while preparing the other ingredients. You may use the cooked bacon in another recipe or serve it atop the burgers. (I usually use the bacon in a salad or something, because the burgers are so good they don't need the bacon.) Place the bread cubes in a small bowl, add the milk, and let mixture sit for about 5 minutes. Using fork, mash bread and milk until it forms a smooth paste. Break up the beef into small pieces in a medium bowl. Season with salt and pepper, then add garlic, bread paste, and reserved bacon fat. Using fork or hands, lightly knead together so that ingredients are well incorporated. Do not overwork the meat or the burgers will be tough. Divide meat into 4 equal portions. Using hands, toss each portion of meat back and forth to form a loose ball, then gently flatten to a 3/4-inch patty. Grill over very hot coals, without pressing down on them, until well seared on both sides and cooked to your preference.