I’m very picky when it comes to my burgers. If they’re not tender, juicy and flavorful, they’re just not worth it.
After many trials, I discovered the solution to making great BBQ burgers at home is to use readily available 85% lean ground beef and a panade — a mixture of bread and milk that keeps meat tender and juicy.
Ingredients:
·
2 pieces white sandwich bread, crusts removed
and cut into 1/4-inch pieces
·
1/3 cup low fat milk
·
3/4 cup of your favorite Draught Beer Blend
Barbecue Sauce, divided
·
1-1/2 lb. lean ground beef
·
1 tsp. cracked black pepper
·
1 Tbsp. oil
·
1 large onion, sliced
·
1 pkg. (227 g) sliced fresh mushroom s
·
6 sesame seed hamburger buns
·
6 lettuce leaves
·
6 Monterey Jack with Jalapeno Natural Cheese
Slices
Preparation:
1.
Heat barbecue to medium heat.
2.
Reserve 2 Tbsp. barbecue sauce for later use.
3.
Begin by making the panade and flavoring. Simply
mash the bread and milk together with a fork until it forms a chunky paste,
then stir in the pepper and ¼ cup barbecue sauce. Then break the meat up with
your hands. Gently mix everything together until just combined. Try not to over
mix or your burgers may be tough.
4.
Shape into 6 (1/2-inch-thick) patties. Grill 7
to 9 min. on each side or until done (160ºF), brushing with remaining barbecue
sauce for the last few minutes.
5.
Meanwhile, heat oil in large skillet placed on
side burner of barbecue. Add onions; cook 2 min. or until tender. Add
mushrooms; cook 2 min. or until softened. Stir in reserved barbecue sauce.
Happy Cooking ☺
